Description
Hearty “Asparagus, Morel and Walleye Soup” blends Wisconsin’s wilderness flavors with delicate lake fish and earthy mushrooms. Silky textures and regional ingredients create a comforting bowl that connects you to northern landscapes.
Ingredients
Scale
Main Protein and Seafood:
- 1/2 pound skinless walleye fillets, cut into chunks
Mushrooms and Vegetables:
- 1 ounce (28 grams) dried morel mushrooms (or 4–6 ounces fresh morels)
- 1 large leek, white and light green parts only, chopped
- 1 bunch asparagus, trimmed and chopped
- 4 garlic cloves, minced
- 1 clove garlic, minced (for croutons)
Liquid and Seasoning Ingredients:
- 4 cups water
- 3 tablespoons unsalted butter (plus more for croutons)
- 2 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon tamari (or soy sauce)
- 1/2 cup sour cream
- Salt and black pepper, to taste
Garnish and Bread:
- 2 cups rye bread, cut into cubes
- Fresh chives, chopped
- Fresh dill, chopped
- Sour cream (additional for garnish)
- Asparagus tips (reserved for garnish)
Instructions
- Transform rye bread into crispy croutons by baking at 350°F for 15 minutes, then toss with melted butter, white miso, and minced garlic. Return to oven for 3-5 minutes until golden brown.
- Hydrate dried morels by boiling in water, then remove mushrooms with a slotted spoon. Chop morels and reserve the aromatic mushroom-infused liquid.
- Optional: Briefly blanch asparagus tips for later garnish and set aside.
- Sauté chopped leeks and garlic in butter over medium heat for 5-8 minutes until vegetables become soft and fragrant.
- Pour reserved morel liquid into the pot, then add chopped asparagus, miso, mirin, tamari, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
- Purée the soup using an immersion blender until completely smooth, ensuring a consistent texture.
- Temper sour cream by whisking in ½ cup of hot soup, then incorporate the mixture back into the pot to create a creamy consistency.
- Add chopped walleye and reserved morels to the soup. Simmer for 4-6 minutes until fish becomes opaque and easily flakes.
- Ladle soup into serving bowls, garnishing with a dollop of sour cream, fresh chives, dill, and reserved asparagus tips. Top with crispy rye croutons for added texture.
Notes
- Perfectly toast rye bread cubes by spreading them evenly on the baking sheet and checking periodically to prevent burning.
- Create a flavor-packed miso butter by thoroughly mixing butter, white miso, and garlic before coating the bread cubes.
- Maximize mushroom depth by steeping dried morels in water, extracting maximum umami flavor before chopping and adding to the soup.
- Ensure smooth soup texture by using an immersion blender or carefully transferring hot soup to a standard blender in small batches to prevent splattering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 50 mg