leek and asparagus soup with laurentide pinot gris


  • 3 leeks
  • 1 bunch asparagus
  • 4T butter
  • 2T olive oil
  • s&p to taste
  • 1/2c 2011 Laurentide Pinot Gris
  • 4c chicken bouillon or vegetable bouillon
  • 1t thyme
  • 1t mixed herbs to your taste
  • 1/4c chopped pistachios
  • 1/2c shredded parmesan

Slice leeks from whites up through the tender green sections and double wash in a very  large bowl of water. Lift and  remove the floating leeks rather than   straining out the excess water as there will be plenty of dirt   that  will be disturbed if you dump everything out in a colander.  Chop up asparagus into ~ 1/2″ sections.  Add both veggies to a large stock pot along with the butter and oil.   Season and saute until soft ~10-15 minutes.  Add wine and broth and simmer ~30 minutes. Reserve ~1/2 c of veggies/broth for interest/texture and puree the rest in a blender to desired consistency.  Return  all to pot and keep warm on low until ready to plate.  Sprinkle with  ~ 1T nuts and  1T cheese as  desired  and serve with warm cornbread muffins.   Enjoy with Laurentide Pinot Gris-  of course!

Serves 4-6


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