ASPARAGUS AND SHIITAKE MUSHROOM SOUP

1 pound fresh asparagus

½ pound shiitake mushrooms

1 tablespoon vegetable oil

1 tablespoon water

4 stalks celery, chopped

2 medium leeks, white part only, chopped

1 medium onion, chopped

Salt and pepper

6 cups chicken stock

7 tablespoons butter

¾ cup all-purpose flour

1 cup heavy cream or half-and-half

1. Fill a large bowl with ice and water, and set aside. Bring 3 quarts of salted water to a boil.

2. Snap the woody stem off each stalk of asparagus, and reserve. Lightly peel half the number of stalks. Chop the reserved ends and the remaining unpeeled asparagus into 1/4-inch pieces. Cover with plastic wrap and refrigerate until needed. Blanch the peeled asparagus in the boiling water. Do not overcook; the asparagus should be cooked yet remain crisp. Transfer the blanched asparagus to the ice water.

3. When the blanched asparagus is cool, cut into 3/4-inch pieces. Cover with plastic wrap and refrigerate until needed.

4. Remove and chop the mushroom stems. Slice and reserve the caps.

5. Heat the vegetable oil and water in a large saucepan over medium heat. When hot, add the chopped (1/4-inch) asparagus, mushroom stems, celery, leeks and onions. Season with salt and pepper and sauté until the onions are translucent, 5 to 7 minutes. Add the chicken stock and bring to a boil.

6. While the chicken stock is heating, melt the butter in a separate large saucepan over low heat. Add the flour to make a roux and cook, stirring constantly, until the roux bubbles, 6 to 8 minutes. Strain 4 cups boiling stock into the roux and whisk vigorously until smooth. Add the remaining stock and vegetables. Whisk until well combined. Lower the heat and simmer for 10 minutes.

7. Purée in a blender or a food processor. Strain into a 5-quart saucepan and return to low heat. Hold at a simmer for a few minutes while completing the recipe (Note: If you are not going to serve the soup within 1 hour, do not complete the next step until ready to serve; otherwise, the delicate flavor and color of the asparagus will be dissipated).

8. Heat the cream, sliced shiitakes and 3/4-inch asparagus pieces in a nonstick sauté pan over medium heat. When hot, add to the soup and adjust the seasoning. Serve immediately. (This soup may be held hot in a double boiler for up to 1 hour.) Makes 8 servings.

Per serving: 250 calories; 18 g fat; 11 g saturated fat; 45 g cholesterol; 6 g protein; 19 g carbohydrate; 4 g sugar; 3 g fiber; 389 mg sodium; 58 mg calcium

Recipe from “The Trellis Cookbook” by Marcel Desaulniers

HILLARY LEVIN/ST. LOUIS POST DISPATCH/TNS Asparagus and Shiitake Mushroom soup.