Asparagus Potato Chowder for a Mid-summer Dinner
 
 
Author:
Recipe type: Lunch
Ingredients
  • 1 lb asparagus
  • 1 large potato
  • 2 onions
  • 2 cloves garlic
  • 1 tsp grainy mustard
  • 2 tbsp unsalted butter
  • ½ cup dry white wine
  • 4 oz mascarpone cheese
  • ½ cup heavy cream
  • Salt and black pepper to taste
Directions
  1. To make the broth, cut one onion into thick wedges.
  2. Break off the woody hard bottom part of the asparagus and place in a pan along with the onion wedges.
  3. Pour six cups of water in the pan, and bring to a boil.
  4. Simmer for 30 minutes. Pass the broth through a fine sieve and keep aside.
  5. Cut the asparagus into 1 inch pieces.
  6. Peel and cut the potato into ½ inch cubes.
  7. Chop the remaining onion into small pieces.
  8. Mince the garlic.
  9. Heat a saucepan and add the butter.
  10. Add the chopped onion and fry till the ends begin to brown.
  11. Add the garlic and mustard and fry for a minute.
  12. Add the white wine and stir till most of it has evaporated.
  13. Pour the broth into the saucepan. Drop in the potato cubes.
  14. Add salt and black pepper to taste.
  15. Bring to a boil and simmer to cook covered.
  16. When the potato is cooked, mix in the mascarpone cheese.
  17. Mash some of the potato pieces into the broth.
  18. Add the heavy cream and remove from the fire.
  19. Garnish with dill fronds and serve hot with fresh baked bread.
Recipe by Pepper Route at http://pepperroute.com/asparagus-potato-chowder-for-a-mid-summer-dinner/