It's cold. The holidays are over. There's ice and slush everywhere you look. And did we mention it's cold?
So last night we went in search of the antidote to our post-holiday deep freeze funk. And we found it--asparagus soup at the Lark Street Wine Bar and Bistro. Actually, any soup from the Lark Street Wine Bar and Bistro will work, but asparagus with white truffle oil is our favorite.
And here's why.
Duck fat. Yep, duck fat. That's the secret ingredient.
Kevin Everleth, the chef/owner at the WBAB uses the meat jelly from his duck confit as the base for his asparagus soup. Sure, it's named for the vegetable, but that's just because duck fat soup with asparagus doesn't sound quite as appetizing.
The duck fat helps make this soup rich and flavorful without being too thick or heavy. It just hits a sweet spot in your tummy. It's perfect with a big glass of wine on a cold Albany night.
Kevin says soups have always been his thing. "I've just always had a knack for them." We've also tried his cauliflower soup and his seafood chowder and there is no way we're going to argue.
Oh, and heads up-- there's now more room to eat the soup. The WBAB has replaced those tiny narrow tables they inherited last winter with full size tables so you can stretch out and enjoy your soup with friends.
The Bottom Line
It's named after a vegetable, but heads-up vegetarians, it's probably not for you. This yummy asparagus soup gets a lot of its yumminess from duck fat.
The Lark Street Wine Bar and Bistro
200 Lark Street
Albany, NY 12210
Open 7 days
5pm - close
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