Asparagus Chowder
- 2 md Leeks, white part only,
- -cleaned and chopped (about
- -2 1/2 cups)
- 1 tb Butter
- 4 c Vegetable stock, or stock of
- -your choice
- 1 lb New potatoes, unpeeled, cut
- -into 1/4-to- 1/3-cubes
- 1 ts Salt
- 1 ts Fresh thyme leaves
- 2 lb Asparagus, cleaned, trimmed
- -and cut into 1/2 inch
- -pieces
- 1/2 ts Ground black pepper, freshly
- -ground
- 1/4 c Half-and-half
- 1/4 c Parsley, finely chopped
1. In a heavy-bottom pot, saute the leeks in butter over medium heat until
they're soft but not brown, 6 to 7 minutes.
2. 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.
3. Add the asparagus and pepper and simmer uncovered until the asparagus
are cooked, about 10 minutes.
4. 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.
Chowder is also very good made with chicken stock.
Serves 6 as a first course, 4 as a light entree
Preparation time: 20 to 30 minutes
Cooking time: 30 to 35 minutes
Karen Lee and Diane Porter,The Occasional Vegetarian
MC formatted by Brenda Adams; mc 6/3/97
NOTES : Tastes rich, but it has only a fraction of the fat of most
chowders.
Recipe by: The Occasional Vegetarian ; badams Posted to MC-Recipe Digest V1
#634 by Badams on Jun 03, 1997
they're soft but not brown, 6 to 7 minutes.
2. 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.
3. Add the asparagus and pepper and simmer uncovered until the asparagus
are cooked, about 10 minutes.
4. 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.
Chowder is also very good made with chicken stock.
Serves 6 as a first course, 4 as a light entree
Preparation time: 20 to 30 minutes
Cooking time: 30 to 35 minutes
Karen Lee and Diane Porter,The Occasional Vegetarian
MC formatted by Brenda Adams
NOTES : Tastes rich, but it has only a fraction of the fat of most
chowders.
Recipe by: The Occasional Vegetarian ; badams Posted to MC-Recipe Digest V1
#634 by Badams
