Soup Recipes » Asparagus Soup » Farmhouse Asparagus Chowder

Farmhouse Asparagus Chowder

Mushrooms and garlic are sautéed in butter until tender and combined with asparagus and potato pieces that have been simmered in water flavored with rosemary and lemon juice. Asparagus tips, cornstarch and heavy creamy are stirred into the soup and heated through. Soup is served warm.

Ingredients -

1 cup Fresh Mushrooms
1 pound Fresh Asparagus, woody ends removed, and cut into 3/4" pieces
2 Large Potatoes, peeled and cut chunky
1 Large White or Yellow Onion
Butter
Salt
Garlic Powder
Rosemary
Lemon Juice
Cornstarch
Half-and-Half

Preparation:

1. In a medium skillet over low heat, sauté the mushrooms and garlic in butter and salt until tender.

2. Set the skillet to the side.

3. Remove the tender asparagus tips and set aside.

4. Add the asparagus and potatoes to a pot and cover with water.

5. Add the rosemary and a teaspoon of lemon juice.Simmer over low heat.

6. When the vegetables are tender, add the mushroom mixture and the reserved asparagus tips.

7. Cover and turn the heat off.

8. Allow the mixture to steam in the pot, to al dente, being careful not to over steam.

9. Adjust the seasonings as desired.

10. Whisk together some cornstarch and water.

11. Add to the pot.

12. When the mixture has thickened, add some half and half to finish.

13. Serve immediately.

Soup Making Tips -
Asparagus

	When steaming or boiling asparagus, bring the water to a boil before adding the asparagus spears to the water or your vegetable steamer. Steam or boil for 5-8 minutes until crisp and tender. Do not overcook. Remove the spears from the water or steamer and place on a plate. They will continue cooking after removing from the heat, and can become mushy if left in the cooking liquid or on the steamer tray.

Soup Making Tips -
Aromatic Vegetables

	Aromatic vegetables such as onion, celery, bell pepper, garlic, and carrots are used to flavor the base of soups and stews. The vegetables are often sautéed in olive oil or sweated over very low heat to tenderize the vegetables and bring out their flavor.

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