Asparagus chowder

Yield: 4 Servings

Measure Ingredient
2 mediums 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 pounds 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
½ teaspoon Ground black pepper, freshly ground
¼ cup Half-and-half
¼ 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.

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@...>; 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 <adamsfmle@...> on Jun 03, 1997

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