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Asparagus Chowder Recipe
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To make Asparagus Chowder you will need
Ingredients
| 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 | teaspoons | Ground black pepper, freshly ground | | 1/4 | cups | Half-and-half | | 1/4 | cups | Parsley, finely chopped |
Instructions
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
Enjoy your Asparagus Chowder
How much is in a cup?
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Thu 7 Aug 2008
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