Asparagus-Potato Chowder

By Stef -

Between the butter, cream, and mascarpone cheese, this made for a very tasty soup. You could definitely use milk instead of cream and it would still taste really good. It gets a 7.5 and the recipe came from Fine Cooking.

  • 1-1/2 lb. medium-thick asparagus
  • 2 large sweet onions, 1 quartered and 1 finely chopped
  • Kosher salt
  • 1/2 cup heavy cream I used half and half 
  • 1 Tbs. cornstarch
  • 3 Tbs. unsalted butter
  • 1 medium clove garlic, minced
  • 1 tsp. Dijon mustard, preferably grainy country-style
  • 1/4 cup dry white wine
  • 1 lb. Yukon Gold potatoes, peeled and cut into 1/2 -inch dice (about 3 cups)
  • 6 oz. (3/4 cup) mascarpone, at room temperature
  • 1 Tbs. chopped fresh dill, plus fronds for garnish I used 1/2 tsp. dried
  • Freshly ground black pepper
  • Hot sauce (optional)
Here's the link: http://www.finecooking.com/recipes/asparagus-potato-chowder.aspx

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