This hearty soup combines tender asparagus, earthy morel mushrooms, and delicate walleye, topped with addictive miso-butter rye croutons. Adapted from a dish served at Larder, a Jewish deli in Cleveland, it’s easily made vegetarian by omitting the fish.

FULL RECIPE

Ingredients:

2 slices dark rye or pumpernickel bread, cut into 3/4-inch cubes
6 tablespoons butter, divided
4 tablespoons white miso, divided
4 cloves garlic, minced, divided
5 cups water
1 ounce dried morel mushrooms
2 medium leeks, chopped and rinsed (about 3 cups)
2 pounds asparagus, trimmed and cut into 1-inch pieces
2 tablespoons mirin (sweet rice wine)
1 tablespoon tamari or soy sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup sour cream, plus more for garnish
1 pound walleye or similar whitefish fillets, skinless, cut into 1-inch strips
Chopped fresh chives, for garnish
Chopped fresh dill, for garnish

Directions:

Preheat the oven to 350°F. Spread the bread cubes on a baking sheet and bake until crisp, about 15 minutes.
While the bread is toasting, melt 3 tablespoons of butter in a small saucepan over medium heat. Stir in 2 tablespoons of white miso and half of the minced garlic. Cook for 1 minute, then remove from heat.
In a large saucepan, bring 5 cups of water to a boil. Remove from heat, add the dried morel mushrooms, and let them soak until softened, about 15 minutes. Once softened, remove the mushrooms with a slotted spoon, chop them, and set aside. Reserve the mushroom soaking liquid.
In a large pot, melt the remaining 3 tablespoons of butter over medium heat. Add the chopped leeks and cook until softened, about 5 minutes.
Add the remaining minced garlic to the pot and cook for 1 minute.
Stir in the chopped morel mushrooms, asparagus pieces, mirin, tamari or soy sauce, kosher salt, and black pepper. Cook for 2 minutes.
Pour the reserved mushroom soaking liquid into the pot, leaving any sediment behind. Bring the mixture to a simmer and cook until the asparagus is tender, about 5 minutes.
Stir in the remaining 2 tablespoons of white miso until fully dissolved.
Reduce the heat to low and stir in 1/2 cup of sour cream until well combined.
Gently add the walleye strips to the soup and cook until the fish is opaque and flakes easily, about 5 minutes.
To serve, ladle the soup into bowls. Top each serving with a handful of the miso-butter rye croutons, a dollop of sour cream, and a sprinkle of chopped chives and dill.

Nutrition Facts

Calories: 350
Protein: 30g
Carbohydrates: 30g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 60mg
Sodium: 800mg
Fiber: 4g
Sugar: 6g

The Role of Morel Mushrooms in the Dish

Morel mushrooms are a prized ingredient known for their deep, earthy flavor and unique, honeycomb-like appearance. They add a meaty texture to the soup, enhancing its richness and making it feel more substantial. Morels also have a slightly nutty and smoky taste, which pairs well with the delicate sweetness of asparagus and the mild, flaky walleye. Their ability to absorb flavors from the broth ensures they contribute depth to every spoonful.

Asparagus: A Seasonal Highlight

Asparagus is a springtime vegetable that brings a fresh, slightly grassy flavor to the soup. Its bright green color adds vibrancy to the dish, while its crisp texture contrasts with the tender fish and soft morels. Asparagus is rich in vitamins A, C, and K, making this soup both delicious and nutritious. The key to using asparagus in soup is to cook it just enough to maintain its texture without becoming mushy.

Walleye: The Perfect Fish for the Soup

Walleye is a freshwater fish known for its mild, sweet flavor and firm yet flaky texture. It holds up well in soups without falling apart, making it an excellent choice for this recipe. Because walleye is not overly fishy, it complements the other ingredients without overpowering them. If walleye is unavailable, similar fish like perch, cod, or haddock can be used as substitutes.

The Umami Boost from Miso and Tamari

Miso and tamari both contribute to the deep, umami-rich flavor profile of the soup. White miso adds a touch of sweetness and complexity, while tamari, a gluten-free alternative to soy sauce, provides saltiness and depth. Together, they create a well-balanced broth that enhances the natural flavors of the vegetables and fish.

Leeks: A Subtle, Sweet Onion Flavor

Leeks are a fantastic addition to this soup because they offer a mild, sweet onion flavor without overpowering the other ingredients. Unlike regular onions, leeks have a delicate taste that blends seamlessly into the broth. They also provide a soft, velvety texture when cooked, helping to create a rich and satisfying base for the soup.

The Significance of Rye Croutons

The rye croutons add a necessary crunch to the dish, contrasting beautifully with the soft textures of the soup. Rye bread has a distinct tangy, slightly nutty flavor that complements the umami-rich broth and earthy mushrooms. Coating the croutons in miso butter before toasting them enhances their depth of flavor, making them an irresistible topping.

Why This Soup is a Balanced Meal

This soup offers a well-rounded nutritional profile by combining protein, fiber, healthy fats, and essential vitamins. The fish provides lean protein and omega-3 fatty acids, while the asparagus and leeks contribute vitamins and fiber. The mushrooms add antioxidants and minerals, and the rye croutons offer a complex carbohydrate component, making this dish a satisfying and complete meal.

The Influence of Jewish Cuisine

This recipe is inspired by Larder, a Jewish deli in Cleveland, which incorporates elements of traditional Jewish cuisine with modern culinary techniques. The use of rye bread, miso, and fresh, seasonal ingredients reflects the deli’s innovative approach to food. While not a traditional Jewish soup, the flavors and preparation techniques draw influence from Eastern European and Ashkenazi culinary traditions.

Pairing the Soup with the Right Sides

While this soup is hearty on its own, pairing it with the right sides can elevate the meal. A simple green salad with a light vinaigrette balances the richness of the soup. A glass of white wine, such as Sauvignon Blanc or Chardonnay, complements the delicate flavors of the fish and asparagus. For a more substantial meal, serving the soup with a slice of rustic sourdough bread or a small plate of pickled vegetables can add extra texture and acidity.

How to Make the Soup Vegetarian

For a vegetarian version of this soup, simply omit the walleye and replace it with extra morel mushrooms or a protein-rich alternative like tofu. The miso and tamari already contribute plenty of umami, so the soup remains flavorful even without fish. A small amount of smoked paprika or seaweed can also be added to replicate the depth of flavor that fish typically provides.

Adjusting the Recipe for Dietary Needs

This soup can be adapted for various dietary preferences. For a gluten-free version, use gluten-free bread for the croutons and ensure that the tamari used is certified gluten-free. If a lower-sodium version is needed, reducing the amount of tamari and miso can help without sacrificing too much flavor. To make it dairy-free, substitute the butter with olive oil and replace the sour cream with a dairy-free alternative like cashew cream or coconut yogurt.

Why Fresh Ingredients Matter

Using fresh, high-quality ingredients is crucial to making this soup shine. Fresh asparagus provides a crisp, bright taste, while fresh walleye ensures a mild, non-fishy flavor. The morel mushrooms, whether dried or fresh, should be of good quality to bring out their signature earthiness. When all the ingredients are fresh, the flavors meld together beautifully, creating a dish that is both complex and comforting.

Enhancing the Texture of the Soup

Texture plays a vital role in making this soup enjoyable. The combination of soft fish, tender asparagus, and chewy morel mushrooms ensures variety in each bite. The rye croutons add an essential crunch that prevents the dish from feeling one-dimensional. If a thicker consistency is desired, a small amount of blended asparagus and leeks can be incorporated to create a heartier texture.

Storage and Reheating Tips

This soup stores well and can be enjoyed as leftovers. Once cooled, it should be stored in an airtight container in the refrigerator for up to three days. When reheating, it’s best to do so gently over low heat to prevent the fish from overcooking and breaking apart. The croutons should be stored separately in an airtight container at room temperature to maintain their crispness.

The Best Time of Year to Enjoy This Soup

Spring is the ideal season to enjoy this soup, as both morel mushrooms and asparagus are at their peak during this time. Their freshness enhances the overall flavor of the dish, making it taste light yet satisfying. However, with the availability of frozen asparagus and dried morels, this soup can be enjoyed year-round, offering comfort and warmth during colder months.

The Health Benefits of Morel Mushrooms

Morel mushrooms are not just a flavorful addition; they also provide numerous health benefits. They are rich in antioxidants, which help fight free radicals and reduce inflammation in the body. Morels also contain essential minerals like iron, phosphorus, and manganese, which support overall health. Their high fiber content aids digestion and contributes to a feeling of fullness, making them a great addition to this soup.

Customizing the Recipe with Different Proteins

While walleye is the recommended protein for this soup, other fish or seafood can work just as well. Cod, haddock, or even shrimp can be used as substitutes. For a non-seafood option, shredded chicken or even plant-based proteins like tempeh or chickpeas can add a unique twist while keeping the dish hearty and satisfying.

Using Dried Morels vs. Fresh Morels

Dried morels are more widely available and have a concentrated, intensified flavor. Rehydrating them in warm water before adding them to the soup brings out their signature taste. Fresh morels, if available, offer a more delicate texture and slightly milder flavor. Both options work well in the soup, but dried morels tend to infuse the broth with a deeper umami essence.

Conclusion

This asparagus, morel, and walleye soup with rye croutons is a unique, flavorful dish that brings together fresh, seasonal ingredients in a comforting and satisfying way. The combination of tender fish, earthy mushrooms, and crisp asparagus creates a well-balanced meal that is both nutritious and delicious. With its umami-rich broth and crunchy rye croutons, this soup is an excellent choice for a cozy dinner, a special occasion, or simply as a way to enjoy the best flavors of spring. By making small adjustments, this recipe can be adapted for various dietary preferences, ensuring that everyone can enjoy its depth of flavor and hearty goodness.

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Asparagus, Morel, and Walleye Soup with Rye Croutons