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Recipe

Asparagus-Potato Chowder

Scott Phillips

Servings: 6 to 8

This creamy-tangy vegetarian chowder makes the most of each spear: The tough ends flavor a light asparagus stock, and the tender stalks and tips go into the chowder.

Ingredients

  • 1-1/2 lb. medium-thick asparagus
  • 2 large sweet onions, 1 quartered and 1 finely chopped
  • Kosher salt
  • 1/2 cup heavy cream
  • 1 Tbs. cornstarch
  • 3 Tbs. unsalted butter
  • 1 medium clove garlic, minced
  • 1 tsp. Dijon mustard, preferably grainy country-style
  • 1/4 cup dry white wine
  • 1 lb. Yukon Gold potatoes, peeled and cut into 1/2 -inch dice (about 3 cups)
  • 6 oz. (3/4 cup) mascarpone, at room temperature
  • 1 Tbs. chopped fresh dill, plus fronds for garnish
  • Freshly ground black pepper
  • Hot sauce (optional)

Nutritional Information

      Calories (kcal) : 270
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 60
      Sodium (mg): 460
      Carbohydrates (g): 19
      Fiber (g): 3
      Protein (g): 4

Preparation

  • Trim the woody ends from the asparagus and put them in a 4-quart saucepan. Add the quartered onion, 1 tsp. salt, and 8 cups of water. Bring to a boil, then turn the heat down and simmer until the broth is reduced to 5 cups, 25 to 30 minutes.
  • Meanwhile, separate the asparagus tips from the stalks. Halve each tip lengthwise and cut the stalks crosswise 1/2 inch thick; set aside. In a small bowl, whisk the cream and cornstarch.
  • Strain the broth into a bowl. Wipe out the saucepan.
  • Melt the butter in the saucepan over medium-high heat, add the chopped onion, and cook, stirring occasionally, until beginning to brown, 6 to 10 minutes. Add the garlic and mustard and cook, stirring, for 30 seconds. Add the wine and cook, stirring, until almost evaporated, about 1 minute. Add the broth, potatoes, and 1 tsp. salt. Bring to a boil, then turn the heat down and simmer until the potatoes are tender when pierced with a fork, 6 to 9 minutes. Using a potato masher or fork, gently mash about half of the potatoes against the sides and bottom of the saucepan.
  • Whisk the mascarpone into the chowder and bring to a bare simmer over medium-low heat. Whisk in the cornstarch mixture and continue to gently simmer, whisking, until the chowder is slightly thickened, about 2 minutes. Add the asparagus tips and stalks, and cook until bright green and just tender, 2 to 3 minutes. Remove from the heat and stir in the chopped dill, 1 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper, and serve garnished with the dill fronds and a few drops of hot sauce, if using.

Reviews

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Reviews

  • krissy12k | 01/24/2016

    We make this every easter as a starter, EVERYONE loves it!

  • Kokinneke | 05/02/2015

    Very "elegant" soup! Subtle flavours. The home made stock is certainly worth the while. I felt I treated myself to a 5 star European restaurant.

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