Potato Soup with Mushrooms and Onions

This creamy, earthy soup contains the classic potato-mushroom combination so soothing for fall and winter menus.
Potato_Soup_w-Mushrooms-Onions

Ingredients:

2 Tbsp. olive oil
1 Markon First Crop Yellow Onion, sliced
1 C Markon First Crop Mushrooms, sliced
1 C Markon First Crop Gala Apples, peeled and chopped
4 cloves Ready-Set-Serve Peeled Garlic, chopped
4 C Markon First Crop Potatoes, peeled and chopped
4 C vegetable stock
2 C heavy cream
1/4 tsp. nutmeg
1 tsp. salt
1/4 tsp. black pepper

Instructions:

Heat olive oil in a sauce pan; add onions, mushrooms, and garlic and cook until soft and starting to brown (pull a few mushrooms and onions out to reserve as garnishes). Add potatoes and vegetable stock and simmer until tender.
Purée potato mixture until smooth; whisk in cream, nutmeg, salt, and pepper. Return to heat and stir until warm. Pour into bowls and top with reserved onions and mushrooms. Serve immediately.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.