Patricia Wells's delicious asparagus velouté is a velvety soup that's basically asparagus stems, leeks, and chicken broth, cooked, pureéd, and passed through a foodmill. What wine pairings might be best? On hand I have Vernaccia, Verdejo, or Riesling (Feinherb or Trocken). I could also go with a very lightly oaked Chardonnay. Thoughts? Do I need to make a return trip to the wine store? Thanks!