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Asparagus-Potato Chowder

Asparagus-Potato Chowder
Photo by Scott Phillips

Ingredients

  • 2 large sweet onions, 1 quartered and 1 finely chopped
  • ½ cup heavy cream
  • Freshly ground black pepper
  • 1 medium clove garlic, minced
  • ¼ cup dry white wine
  • 6 oz. (¾ cup) mascarpone, at room temperature
  • 1-½ lb. medium-thick asparagus
  • + 6 more ingredients
    • 1 lb. Yukon Gold potatoes, peeled and cut into ½ -inch dice (about 3 cups)
    • 3 Tbs. unsalted butter
    • 1 Tbs. cornstarch
    • Kosher salt
    • Hot sauce (optional)
    • 1 Tbs. chopped fresh dill, plus fronds for garnish

Trim the woody ends from the asparagus and put them in a 4-quart saucepan. Add the quartered onion, 1 tsp. salt, and 8 cups of water. Bring to a boil, then turn the heat down and simmer until the broth is reduced to 5 cups, 25 to 30 minutes. Meanwhile, separate the asparagus tips from the stalks...

View full recipe at Fine Cooking

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