Asparagus Chowder
From lizmari 18 years ago
- 40 minutes to make
- Serves 4
Fantastic spring chowder! Serve with a light, crusty French bread.
Ingredients
- 2 medium leeks white part only, cleaned and chopped (about 2 1/2 cups) shopping list
- 1 tablespoon butter shopping list
- 4 cups vegetable stock shopping list
- 1 pound new potatoes unpeeled, cut into 1/3 to 1/4 inch cubes shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon fresh thyme leaves shopping list
- 2 pounds asparagus cleaned and trimmed shopping list
- 1/2 teaspoon fresh ground black pepper shopping list
- 1/4 cup half-and-half shopping list
- 1/4 cup parsley finely chopped shopping list
How to make it
- In a heavy-bottom pot, saute the leeks in butter over medium heat until they are soft but not brown, 6 to 7 minutes.
- Add the stock, potatoes, salt, and thyme. Cover and bring to a boil. Lower the heat and simmer until the potatoes can be easily pierced with a fork, about 15 minutes.
- Add the asparagus and pepper and simmer uncovered until the asparagus are cooked, about 10 minutes.
- Transfer half the solids to a blender or food processor. Add the half-and-half and puree until smooth. Return this mixture to the pot and bring to a simmer over low heat. Serve hot, garnished with parsley.
- Notes: This soup can be refrigerated for 2 days. Reheat gently before serving.
- Serves 6 as a first course, 4 as a light entree
- Recipe by Karen Lee and Diane Porter,The Occasional Vegetarian
The Rating
Reviewed by 2 people-
I took the liberty of adding this to a few of my food groups..I loved this
June
psy333che
in Long Branch loved it
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" It was excellent "