Oct 19, 2019 -
CANCELLED Fall is in the air and what better way to celebrate the season than an evening around the ... Read More >>
S'mores & Pinot Noir - CANCELLED
CANCELLED Fall is in the air and what better way to celebrate the season than an evening around the fire pit? With s'mores and Pinot Noir, of course! Join us for a fun evening of friendship, laughter, and fire pit stories! Wear your cozy sweaters or jackets! RSVPs will be required, so please click here if you're a club member, and click here if you aren't. Interested in joining the club? Check ...
Nov 02, 2019 -
We are thrilled to have Stewart Todd joining us again! Stewart is an expert in all things Port and Sauternes. ... Read More >>
For the Love of Port & Sauternes
We are thrilled to have Stewart Todd joining us again! Stewart is an expert in all things Port and Sauternes. Some of you were lucky enough to attend his Port tasting a few years ago. We'll be tasting Ports again this time, but will also be adding in some Sauterness. This is going to be a really fun tasting and seating is very limited. As these wines are coming directly from their country of origin, ...
ArborBrook Tasting Room
ArborBrook Tasting Room 17770 17770 NE Calkins Lane, Newberg, OR 97132
Nov 23, 2019 -
Our annual Pre-Thanksgiving Invitational Tasting! 10:00am - 5:00pm RSVP by November 15, 2019 to email@example.com or ... Read More >>
Pre-Thanksgiving Invitational Tasting - 2019
Our annual Pre-Thanksgiving Invitational Tasting! 10:00am - 5:00pm RSVP by November 15, 2019 to firstname.lastname@example.org or give us a call in the tasting room at 503.538.0959. Complimentary for Club Members and up to six guests; $20 for all other guests.
ArborBrook's Tasting Room
ArborBrook's Tasting Room 17770 17770 NE Calkins Lane
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Chilled Asparagus Spinach Soup
Chilled Asparagus Spinach Soup
Paired with ArborBrook MLH Klipsun Vineyard Sauvignon Blanc
In the summer there is no better match for a warm day on the deck than a glass of crisp Sauvignon Blanc and this chilled soup. To make the soup vegan use vegetable broth instead of chicken broth and omit the Crème Fraiche for a drizzle of basil infused olive oil
2 pounds asparagus cut into 1” pieces
2 medium sweet onions diced
1-2 garlic cloves diced
¼ teaspoon dried thyme
¼ teaspoon coriander powder
3 cups chicken stock or vegetable broth
8oz bag fresh spinach
Crème Fraiche for topping (optional) or a drizzle of basil infused olive oil
In a large pot sauté the cut asparagus, diced onions, salt, and pepper in a couple tablespoons of olive oil over medium heat for 10-15 minutes. Stir frequently to keep the onions from browning and cook till asparagus is tender. Toss in the garlic, thyme, and coriander and stir a minute or so until fragrant. Pour in the broth and bring to a soft boil and then add the spinach, stir and boil for 3-4 minutes till the spinach is bright green.
Remove from heat and let cool before pouring into a blender in batches to puree till smooth. If you have a submersion blender you can use that to puree the soup as well.
Cover and chill to ready to serve. The soup will hold up if you want to make it in the morning. Pour into a bowl and top with Crème Fraiche or a drizzle of basil infused olive oil.