{the sweet aspect of asiago, fresh corn, and tender capellini make this velvety soup the most delicious I’ve tasted in many moons}

This recipe is from the Chardonnay chapter of a cookbook called The Vintner’s Table that talks about wine pairing. While it was difficult deciding what to try first, I knew this was the soup for me right away with the rich cream, tender noodles, and asiago cheese. The only thing I added to the original recipe was some very persuasive sauteed sweet corn I had just smuggled home from the market, unable to resist their whiles.

I don’t usually get too bragadocious, but the soup gods must have blessed me that day because this is one incredible recipe. As we savored our rations, a silence descended upon our dining room as we beheld the complex flavors before us. The sound of spoons touching porcelain was all I heard as this sublime soup enveloped us until our bowls were empty. Please, I’m on bended knee, come away with me everyone, lets start a commune and together we’ll eat this soup for all eternity…

1/2 c unsalted butter
1 c freshly grated asiago cheese
3 egg yolks
1 c cream
1 c chardonnay
4 c chicken stock
4 oz uncooked capellini
salt and freshly ground white pepper
2 ears sweet corn

In a food processor, mix the butter until creamy, add asiago and process 2 more minutes. Blend in the egg yolks one at a time, and then the cream.

Bring wine and stock to a boil. Break the capelinni into the liquid and cook until al dente and then reduce heat to low. Add some of the hot broth into the cream mixture in the food processor and blend to combine.

Stiring, slowly pour the cream mixture into the stock and bring to a simmer. Try and maintain your composure at the exciting creation you have produced. Reduce heat to very low and cover while you prepare the corn.

Gather your wits about you and cut the corn from the cob, saute in a small amout of butter until tender, and add tiny bit of salt if needed. Serve with a spoonful of the corn in the center adding a bit of white pepper and salt if you like.


{tags asiago soup chardonnay recipe}