Cream of Asparagus Soup with Sautéed Mushrooms
Simple is best when it comes to preparing this seasonal staple, asparagus. This asparagus soup shines a spotlight on the slender vegetable that’s rich, luscious, heavenly, and appetizing all in one. Make the most of each spear by blanching the tips to garnish the soup. Then simmer and purée the stalks to create a flavorful base.
Trim and discard woody ends from asparagus, chop stalks and reserve tips. Blanch tips in a pot of boiling salted water until crisp-tender, 2–3 minutes; transfer to a bowl of ice water to stop the cooking, then drain.
Melt butter with oil in a pot over medium-high heat. Add mushrooms and season with salt and pepper; sauté until moisture is evaporated, 4–5 minutes. Transfer mushrooms to a plate using a slotted spoon; reduce heat to medium. Add asparagus stalks and leeks; sweat, partially covered, until softened, 5 minutes. Increase heat to medium-high.
Deglaze pot with wine and cook until evaporated. Stir in broth and potatoes, bring to a boil, reduce heat to medium, and simmer until potatoes are fork-tender, 10–12 minutes. Purée soup with a handheld blender.
Stir in cream, mushrooms, and Dijon; season soup with salt and pepper. Top servings with sour cream, chives, and asparagus tips.
% Daily Value*
Total Fat 35g 53%
Saturated Fat 18g 90%
Cholesterol 97mg 32%
Sodium 156mg 6%
Carbs 34g 11%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.