Weekly Winner: Silky, Sumptuous, Spring Soup

IMG_0426There is still absolutely no sign of spring here in Chicago.  I’m still wearing my parka and dreaming of the day I’ll be able to open up a window and let in some fresh air.  But just because it might not seem like spring outside doesn’t mean I can’t start eating like it’s spring. Spring produce has started to hit the market and to me, nothing says “spring” like asparagus.  The problem is I still need something to warm me up and chase away the chill that remains here. Cream of Asparagus Soup with Sautéed Mushrooms serves as the perfect bridge from winter to spring — which I’m hoping will arrive eventually!

This soup is absolutely luscious and very “fancy” tasting – like the kind of soup you order in a restaurant and then announce that you would like to bathe in the soup.  Oh wait, is that just me?  Sorry.  Seriously, this is an impressive soup!  The recipe comes from Cuisine at Home  and while it borders on “fussy” to prepare, the end product is totally worth it.

Cream of Asparagus Soup with Sautéed Mushrooms

Serves 4

Ingredients:

1 (1 lb) bunch asparagus

2 Tbsp each unsalted butter and olive oil

8 oz button mushrooms, trimmed and sliced

1 cup chopped leeks

1/2 cup dry white wine

4 cups low-sodium chicken or vegetable broth

1 lb russet potatoes, peeled and diced

1 cup heavy cream

1 Tbsp Dijon mustard

Salt and pepper to taste

Sour cream and chopped chives for garnish

Procedure:

  1. Trim and discard woody ends from asparagus, chop stalks and reserve tips.  Blanch tips in a pot of boiling salted water until crisp-tender, 2-3 minutes; transfer to a bowl of ice water to stop the cooking, then drain.
  2. Melt butter with oil in a pot over medium-high heat.  Add mushrooms and season with salt and pepper; sate until moisture is evaporated, 4-5 minutes.
  3. Transfer mushrooms to a plate using a slotted spoon; reduce heat to medium.  Add asparagus stalks and leeks; seat, partially covered, until softened, 5 minutes.  Increase heat to medium-high.
  4. Deglaze pot with wine and cook until evaporated.  Stir in broth and potatoes, bring to a boil, reduce heat to medium, and simmer until potatoes are fork-tender, 10-12 minutes.
  5. Puree soup with a handheld blender or transfer to regular blender and puree
  6. Stir in cream, mushrooms, and Dijon; season soup with salt and pepper.  Top servings with soup cream, chives and asparagus tips.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: