Brrr! This morning on Crow Mountain it is a chilly 48 degrees. It has cooled down after all the rain we’ve enjoyed this week.

And tomorrow morning is predicted to be even cooler! I have put a row cover over my tender squash and okra plants just to give them that extra bit of warmth to keep growing. I’m still gathering asparagus, although it is slowing slightly and I plan to make soup for dinner tonight using some of the less attractive spears. It is a rare treat and a dish worthy of a special occasion.

1 pound asparagus
2 Tbsp. each, unsalted butter
and olive oil
8 oz. button mushrooms,
trimmed and sliced
salt and pepper to taste
1 cup chopped leeks (or green
1/2 cup dry white wine
4 cups low-sodium chicken or
vegetable broth
1 pound russet potatoes, peeled
and diced
1/2 cup heavy cream
1/2 cup half and half
1 Tbsp. Dijon mustard

Trim and discard the woody stems from the asparagus. Chop the stalks and reserve the tips for blanching and garnishing the soup. Blanch the tips in a pot of boiling, salted water until crisp-tender and bright green in color 2-3 minutes. Cool immediately in an ice water bath to stop cooking. Drain and pat dry with paper towels. Set aside.
Melt butter and oil in a pot over medium heat. Add the mushrooms and season with salt and pepper. Saute’ until moisture has evaporated 4-5 minutes. Using a slotted spoon, transfer the mushrooms to a plate. Add the asparagus stalks and the leek or green onion to the pot and cover, loosely, with a cap of aluminum foil or parchment paper. Cook for five minutes or until tender. Deglaze the pot with wine and cook until evaporated. Stir in the broth and potatoes and bring to a boil. Reduce heat to medium low and simmer until the potatoes are fork tender. Cool slightly and puree the soup with a handheld blender or in a food processor of blender-whatever you have. (You can make this soup ahead of time and keep in the fridge until ready to serve for up to a day. Then finish with the next steps) Return soup to the pot and heat, but do not boil. Stir in cream and half and half, mushrooms and Dijon. Blend well. Taste for seasonings, adding salt and pepper if needed. Top servings with the blanched asparagus spears. Enjoy!

Dunham's Sports

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