Recipe

Asparagus Chowder Recipe

Add Step-by-Step Photos	Lizmari / All my dishes 2 years, 7 months ago Fantastic spring chowder! Serve with a light, crusty French bread. Prep:15m Cook:40m Servings:4	Lizmari
	comfort food spring vegetarian

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Ingredients

2 medium Leeks white part only, cleaned and chopped (about 2 1/2 cups)

1 tablespoon Butter

4 cups Vegetable stock

1 pound New potatoes unpeeled, cut into 1/3 to 1/4 inch cubes

1 teaspoon Salt

1 teaspoon Fresh thyme leaves

2 pounds Asparagus cleaned and trimmed

1/2 teaspoon Fresh ground black pepper

1/4 cup Half-and-half

1/4 cup Parsley finely chopped

Directions

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

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