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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.



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  • Writer's picture Therese Nugent

Cream of Asparagus Soup with Spring Herb Gremolata

This is a true spring treat. The immersion blender has revolutionized for me the ease of preparing pureed soups and the frequency of which I prepare them. I highly recommend this terrific kitchen tool.

Cream of Asparagus Soup with Spring Herb Gremolata

Serves 6

4 tablespoons unsalted butter

3 leeks, trimmed and sliced

4 pounds fresh asparagus, trimmed and cut into 1-inch pieces

6 cups chicken stock

¼ cup dry sherry

½ cup crème fraiche

salt and freshly ground black pepper, to taste

3 tablespoons fresh flat-leaf parsley, minced

zest of 2 lemons

1 clove garlic, minced

In a heavy stockpot over medium-high heat, melt the butter. Add the leeks and sauté until tender approximately 3 minutes. Add the asparagus and stock and bring the mixture to a boil. Reduce the heat to low and simmer until the asparagus is very tender, approximately 20 minutes. Using a hand-held immersion blender, puree the soup until smooth. Stir in the sherry and crème fraiche and heat through. Season with salt and pepper, to taste. In a small bowl, mix together the parsley, lemon zest, and garlic. To serve, ladle the soup into soup bowls and garnish with the gremolata.


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