THE INN AT MONTROSS

CREAM OF ASPARAGUS SOUP

Makes the most of the Northern Neck's "impressive" asparagus.

4 tablespoons salted butter
1 pound Northern Neck asparagus, chopped (remove tips for garnish if desired)
1 (4-ounce) potato, coarsely chopped
¼ cup coarsely chopped yellow onion
1/3 cup coarsely chopped celery
1 clove garlic, crushed
1 sprig fresh thyme or ¼ teaspoon dried thyme
1 bay leaf
2 tablespoons flour
2 tablespoons sherry
4 cups chicken broth (if not homemade, use low-sodium product)
½ cup heavy cream
salt, pepper, and cayenne to taste (optional)

Melt butter in a large stock pan and add asparagus, potato, onion, celery, garlic, thyme, and bay leaf. Sauté, stirring occasionally, for 10 to 15 minutes to release flavors. Add flour and stir constantly until incorporated; particles will stick to the bottom of the pan, just be careful not to burn it. Add sherry and deglaze (scrape ingredients from the bottom of the pan using the liquid). Add chicken stock and simmer 45 minutes. Remove from heat and purée until smooth, using an immersion blender, or cool slightly and purée in batches, using a food processor. Return soup to low heat and add cream. Add additional cream as desired. Season with salt, pepper, and cayenne to taste. Serve hot immediately with a garnish of asparagus tips. Soup can also be refrigerated 4 to 5 days. Makes 6 servings.

Before the turn of the century, former Chef Scott Massidda, of The Inn at Montross, was known locally as the "soup master." Originally established in 1684 as John Minor's Ordinary (tavern), this colonial home located in the historic Northern Neck of Virginia - the birthplace of George Washington, James Madison, James Monroe, and General Robert E. Lee - has hosted many residents. The original ordinary, damaged by fire, was rebuilt in the 1790s.