Ingredients:
3 tablespoons butter
2 leeks, cut into thin half-moons
5 carrots, small dice
2 cloves garlic, minced
2 bunches Asparagus, cut into 1/2 inch coins
1/4 cup all-purpose flour
1 cup white wine, sauvignon blanc or pinot grigio
4 cups chicken OR vegetable stock
1 bag frozen peas or 2 cups fresh peas
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh tarragon, finely chopped
1 cup heavy cream
3 teaspoons lemon juice
few dashes tabasco or other hot sauce
1-1/2 teaspoons kosher salt, plus more to taste
freshly ground black pepper
Directions:
Melt the butter in a large soup pot or dutch oven over medium heat. Add the leeks and season with 1/2 teaspoon of salt and 1/4 teaspoon fresh pepper, stir with a wooden spoon. Cook until softened, about 5 minutes. Add carrots, garlic, and asparagus and cook, stirring often, for about 5 minutes or until carrots and asparagus have softened. Add the flour and 1/2 teaspoon of salt, stir well and cook for 3 minutes, stirring often. Add the white wine and scrap off any bits stuck to the bottom of pot. Bring to a simmer and cook down until about 1-2 tablespoons or wine remain. Add the chicken stock or vegetable stock and bring to a simmer, stirring often. Add frozen or fresh peas and cook for 5 minutes. Add herbs and 1/2 teaspoon of salt. Allow to simmer for 5-10 minutes or until slightly thickened. Reduce the heat and add the heavy cream, stir to combine and bring back to a simmer. Stir in the lemon juice and a couple dashes of hot sauce. Season to taste with salt and pepper. Serve hot.
