Yield: 4 Servings
|2 mediums||Leeks, white part only, cleaned and chopped (about 2 1/2 cups)|
|4 cups||Vegetable stock, or stock of your choice|
|1 pounds||New potatoes, unpeeled, cut into 1/4-to- 1/3-cubes|
|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||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