1 pound asparagus spears, cut off the tough portion at the bases and peel the rough part of the stems below the tips until smooth with a vegetable peeler
1 quart chicken stock
1 cup dry white wine (use something you would drink, such as a Sonoma Chardonnay)
1 cup heavy cream (or half and half for weight loss purposes)
1 tablespoon extra virgin olive oil
1 shallot, minced
salt and pepper to taste
pinch freshly grated/ground nutmeg
1 tablespoon fresh tarragon leaves, minced
Heat a large stock pot over medium heat, add the olive oil, simmer the shallot several minutes until translucent, add the chicken stock and white wine add the cleaned asparagus and allow to simmer until tender (about 10-15 minutes).
Remove from heat and allow to cool down slightly. Add to a blender or food processor, puree the stock/shallot/asparagus mix. Add the heavy cream, nutmeg, salt, pepper, and tarragon leaves, continue to pulse another minute.
Serve either heated, chilled, or room temperature. A garnish of fresh mint is nice.
