Asparagus Potato Chowder

It’s that time of year again…the time for fresh local produce! The blessed months where delicious fruits and vegetables abound, farmers’ markets open their doors and fruit and vegetable stands pop up on corners around the city and county. The first fresh vegetables to make their appearance and announce that Spring is finally here- the asparagus. And I intend to continue eating asparagus until I (or my family) am sick of them.

One of my favourite Spring recipes is asparagus soup. This chowder is light and fresh and showcases the main attraction- asparagus. It also utilizes every part of the vegetable, using the trimmed woody ends in the homemade broth. The recipe originally recommended cooking the asparagus for 2 to 3 minutes, but I found it required a few extra minutes. Make sure to test the asparagus to ensure that its tender before serving.

 

Asparagus Potato Chowder
Fine Cooking Magazine

1 ½ lb medium-thick asparagus
2 large sweet onions, 1 quartered and 1 finely chopped
Kosher salt
½ cup heavy cream
1 Tbsp cornstarch
2 Tbsp unsalted butter
1 medium clove garlic, minced
1 tsp Dijon mustard, preferably grainy, country-style
¼ cup dry wine
1 lb Yukon Gold potatoes, peeled and cut into ½-inch dice (about 3 cups)
6 oz (3/4 cup) marscapone cheese, at room temperature
1 Tbsp chopped fresh dill, plus extra for garnish
freshly ground black pepper
hot sauce (optional)

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, 3 to 5 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.