Asparagus Chowder

Vegan Asparagus Chowder Recipe with Bread, Cheese, and Herbs

Preparation time: 30 minutes | Cooking time: 50 minutes | Servings: 6 |

Vegan diet

Introduction

Asparagus Chowder is a creamy, comforting soup that showcases the delicate flavor of asparagus, paired with the heartiness of potatoes and the crunch of homemade Parmesan croutons. This recipe is perfect for those looking to enjoy a seasonal dish that warms the soul while providing a bounty of nutrients. Whether you're a seasoned chef or a home cook, this chowder is straightforward to prepare and is sure to impress with its depth of flavor and elegant presentation.

History

The tradition of making chowder, a type of thick soup or stew, dates back several centuries, with early versions originating from the fishing villages in France and Britain before making their way to North America. Asparagus Chowder, however, is a more modern adaptation, utilizing asparagus—a vegetable known for its delicate flavor and nutritional benefits. This recipe combines the classic creamy base of traditional chowders with the freshness of asparagus, creating a dish that is both comforting and refreshing.

Ingredients

Parmesan croutons

6 slices (0.5 inch thick) Italian country bread
2 tbsp extra virgin olive oil
0.25 cup grated cheese (colby, parmesan, cheddar, or monterey jack)

Asparagus stock/soup base

4 lb (1.81 kg) asparagus, tough ends trimmed, reserve 2 lb (907 g)
1 small bay leaf
1 large carrot, trimmed, peeled and roughly chopped
1 large stalk celery with leaves, roughly chopped
6 stems fresh parsley
1 tsp salt
8 cup cold water
5 tbsp olive oil
1 vidalia onion, finely chopped, grated, or minced
1 lb (454 g) new potatoes, red or brown, peeled and chopped into 0.5 inch pieces
0.5 cup water
1 tsp salt
0.5 cup milk, heavy cream or half-and-half
salt and freshly ground black pepper to taste

How to prepare

To make Parmesan croutons: Preheat the broiler. Adjust a rack to 8 inches below the broiler. Brush both sides of the bread with oil and place the slices on a baking sheet. Broil for 3 to 10 minutes, turning as needed, or until they are golden brown and crisp.
Remove from the oven and, when cool enough to handle, slice into cubes. Sprinkle with grated cheese and broil for 1 to 2 minutes more, or until golden. Remove from the oven and set aside.
To make asparagus stock: Cut the tips off the asparagus and set them aside for garnish. Place the asparagus spears in a soup pot with the remaining ingredients. Bring to a boil over medium heat, then reduce the heat to low and cook, uncovered, for 20 minutes.
Remove from the heat and drain into a bowl, reserving the liquid. Discard the solids. Measure 6 cups of stock; if you have less, add enough water to measure 6 cups.
To make the soup: While the stock is cooking, heat 2 tbsp of oil in a skillet over medium-low heat. Add half of the onion, all of the potatoes, and water. Cover and cook for 20 minutes, stirring several times, until the vegetables are soft. Cut the tips off the asparagus and set them aside with the other tips for garnish.
Cut the asparagus spears into 1-inch-long pieces.
Heat the remaining 3 tbsp of oil in a large pot over medium heat. Add the remaining onions and asparagus spear pieces, and cook, stirring frequently, for 3 to 5 minutes or until the onions have softened. Add salt and strained asparagus stock, and bring to a slow boil.
Cook over medium heat, uncovered, for 4 to 8 minutes, or until the asparagus is tender, with the exact timing depending on the size and freshness of the asparagus. Using a slotted spoon, remove the asparagus from the pot and put it into a food processor.
Process until smooth, adding stock as needed for processing. Transfer the purée to a very fine strainer and press through to remove tough fibers. Return the purée to the soup pot. Add the potatoes and onions and stir to mix.
Add milk, salt, and pepper, and cook over medium-low heat. Meanwhile, bring water to a boil.
Add the asparagus tips and cook until just tender. Remove from the heat and strain.
To serve, ladle the soup into bowls, garnish each serving with asparagus tips, and pass croutons, if using. Sprinkle with extra freshly ground black pepper.

Variations

1. Vegan Asparagus Chowder: Substitute the half-and-half with coconut milk and use vegan cheese for the croutons.
2. Seafood Asparagus Chowder: Add cooked shrimp or crab meat to the chowder just before serving for a luxurious twist.
3. Chicken Asparagus Chowder: Incorporate cooked, shredded chicken for added protein and a heartier meal.

Cooking Tips & Tricks

1. Use fresh, in-season asparagus for the best flavor. The fresher the asparagus, the more tender and less fibrous it will be.

2. When making the stock, simmer the asparagus ends gently to extract maximum flavor without turning the stock bitter.

3. For a smoother chowder, ensure to strain the asparagus puree thoroughly to remove any tough fibers.

4. If you prefer a thinner consistency, adjust the thickness of the chowder by adding more stock or water until your desired consistency is reached.

5. The Parmesan croutons add a delightful crunch and flavor, but be sure to watch them closely under the broiler to prevent burning.

Serving Suggestions

Serve the Asparagus Chowder hot, garnished with the reserved asparagus tips and a generous helping of Parmesan croutons. For a complete meal, pair the chowder with a crisp, green salad and a glass of your favorite white wine.

Cooking Techniques

The key techniques in this recipe include simmering to make the asparagus stock, sautéing to soften the vegetables, and broiling to create the Parmesan croutons. Each step is designed to maximize flavor and texture, resulting in a chowder that is both rich and comforting.

Ingredient Substitutions

1. Leeks can be used instead of Vidalia onion for a milder, sweeter flavor.

2. Heavy cream can replace half-and-half for a richer chowder.

3. Gluten-free bread can be used for the croutons to make this recipe gluten-free.

Make Ahead Tips

The asparagus stock can be made up to two days in advance and stored in the refrigerator. The chowder itself reheats well, making it a perfect make-ahead meal for busy days.

Presentation Ideas

Serve the chowder in a hollowed-out bread bowl for an impressive presentation, or garnish with fresh herbs such as parsley or chives for a pop of color.

Pairing Recommendations

A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio pairs beautifully with the delicate flavors of the asparagus chowder. For a non-alcoholic option, try a sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water or stock if the chowder has thickened too much.

Nutrition Information

Calories per serving

A serving of Asparagus Chowder contains approximately 200-250 calories, making it a relatively light yet satisfying meal option.

Carbohydrates

This Asparagus Chowder is relatively low in carbohydrates, with the primary sources being the new potatoes and the bread used for the croutons. A serving of this chowder contains approximately 20-25 grams of carbohydrates, making it a suitable option for those monitoring their carbohydrate intake.

Fats

The fats in this recipe come from the olive oil used in cooking and the half-and-half added to achieve the chowder's creamy texture. The total fat content per serving is around 10-15 grams, with a balance of monounsaturated fats from the olive oil and saturated fats from the half-and-half.

Proteins

Asparagus Chowder provides a modest amount of protein, primarily from the asparagus itself and the Parmesan cheese used in the croutons. Each serving contains approximately 5-7 grams of protein.

Vitamins and minerals

Asparagus is a nutritional powerhouse, rich in vitamins A, C, E, K, and B6, as well as folate, iron, copper, calcium, protein, and fiber. This chowder is an excellent way to enjoy these vitamins and minerals, contributing to a healthy diet.

Alergens

This recipe contains dairy (half-and-half and Parmesan cheese) and gluten (Italian country bread). Individuals with allergies or intolerances to these ingredients should adjust the recipe accordingly.

Summary

Overall, Asparagus Chowder is a nutritious dish that provides a good balance of carbohydrates, proteins, and fats, along with a variety of vitamins and minerals. It's a healthful choice that doesn't sacrifice flavor or satisfaction.

Summary

Asparagus Chowder is a delightful dish that combines the fresh flavors of spring with the comfort of a creamy chowder. This recipe is not only delicious but also packed with nutrients, making it a healthy option for any meal. With its elegant presentation and versatile serving suggestions, Asparagus Chowder is sure to become a favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a cold and rainy day, perfect for a warm and comforting bowl of soup. I had been flipping through an old cookbook that I had inherited from my mother, looking for something new to try. As I turned the page, my eyes fell upon a recipe for Asparagus Chowder. I had never made chowder before, let alone with asparagus, but something about it spoke to me.

I remembered my mother talking about her own adventures in the kitchen, learning new recipes from friends and family. She always believed that food was meant to be shared, and that each recipe carried with it a story of its own. I felt a connection to those who had come before me, those who had passed down their recipes and traditions through the generations.

As I read through the ingredients and instructions, I could almost smell the savory aroma of the chowder simmering on the stove. I could imagine the creamy texture and the vibrant green color of the asparagus mingling with the other flavors. I knew that I had to make this soup, to honor the memories of those who had come before me and to create new memories of my own.

I gathered the ingredients from my pantry and set to work in the kitchen. I chopped the asparagus into bite-sized pieces, sautéed them in butter until they were tender, and then added the broth and seasonings. As the soup simmered on the stove, I could feel my excitement growing. This was more than just a recipe to me – it was a connection to my past and a promise of new experiences to come.

When the chowder was finally ready, I ladled myself a bowl and took a hesitant first bite. The flavors exploded in my mouth – the sweetness of the asparagus, the richness of the cream, the warmth of the seasonings. It was like nothing I had ever tasted before, and yet it felt familiar, like a long-lost memory coming back to me.

I sat at the kitchen table, savoring each spoonful of the chowder. I thought about my mother and how she must have felt when she first made this recipe. I thought about the friends and family members who had shared their own recipes with me over the years. And I thought about the future, about the new recipes I would discover and the stories I would collect along the way.

As I finished my bowl of chowder, I knew that this recipe would become a staple in my own kitchen. It would be a reminder of where I came from and a guide to where I was going. It would be a link to the past and a promise of the future. And most of all, it would be a delicious and comforting meal to share with those I loved.

And so, with a full belly and a grateful heart, I closed the old cookbook and smiled. I had learned how to make Asparagus Chowder, but more importantly, I had learned the power of recipes to connect us to our past and to nourish us in the present. And for that, I would always be thankful.