Asparagus Chowder (The Occasional Vegetarian)

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Asparagus Chowder (The Occasional Vegetarian)

 

Recipe By : The Occasional Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : Cookbooks, News, Or Mags Soups, Stews, Chowders

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium leeks -- white part only,

cleaned and chopped (about 2 1/2 cups)

1 tablespoon butter

4 cups vegetable stock -- or stock of your

choice

1 pound new potatoes -- unpeeled, cut into

1/4-to- 1/3-cubes

1 teaspoon salt

1 teaspoon fresh thyme leaves

2 pounds asparagus -- cleaned, trimmed

and cut into 1/2 inch pieces

1/2 teaspoon ground black pepper -- freshly ground

1/4 cup half-and-half

1/4 cup 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 - for non vegetarians.

 

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 <adamsfmle; posted to Veg-Recipes 3/99.

 

 

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NOTES : Tastes rich, but it has only a fraction of the fat of most chowders.