Asparagus Soup with Sauvignon Blanc, Lemon Crème Fraiche and a Parmesan Crisp

¼ cup (1/2 stick) of butter
1 cup sliced shallots about 5 large
2 pounds asparagus, trimmed and cut into pieces
2 teaspoons ground coriander
2 ½ cups chicken broth
½ cup Convergence Vineyards Sauvignon Blanc

¼ cup crème fraiche or sour cream
½ teaspoon fresh lemon juice
¼ teaspoon lemon zest

Melt butter in large heavy saucepan over medium-low heat.  Add shallots and sauté until soft, approximately 5 minutes.  Add asparagus and coriander, stirring for an additional minute.  Add broth and wine, cover and simmer on low until asparagus is tender, about 5 minutes.  Cool Slightly.  Drain asparagus and shallots, reserving cooking liquid.  Puree asparagus in batches adding enough reserved liquid to cover.  Season with salt and pepper.  Keep warm.

Stir crème fraiche, lemon juice, and zest in small bowl.  Divide soup among bowls.  Top with a dollop of lemon crème fraiche and serve with a Parmesan Crisp.

Parmesan Crisps

Pour a heaping tablespoon of parmesan on lightly greased saute pan. Cook until lightly golden and bubbly.  Remove from heat and cool.

Serve with a glass of Convergence Vineyards Zinfandel – Enjoy
Recipe courtesy of Jamie Concannon of Convergence Vineyards