This is a print preview of "Asparagus Chowder (The Occasional Vegetarian)" recipe.

Asparagus Chowder (The Occasional Vegetarian) Recipe
by Global Cookbook

Asparagus Chowder (The Occasional Vegetarian)
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  Servings: 4

Ingredients

  • 2 med leeks, white part only, cleaned and minced, (about 2 1/2 c.)
  • 1 Tbsp. butter
  • 4 c. vegetable stock, or possibly stock of your
  • 1 lb new potatoes, unpeeled, cut into
  • 1/4 x to- 1/3-cubes
  • 1 tsp salt
  • 1 tsp fresh thyme leaves
  • 2 lb asparagus, cleaned, trimmed and cut into 1/2 inch pcs
  • 1/2 tsp grnd black pepper, freshly grnd
  • 1/4 c. half-and-half
  • 1/4 c. parsley, finely minced

Directions

  1. In a heavy-bottom pot, saute/fry' the leeks in butter over medium heat till they're soft but not brown, 6 to 7 min.
  2. Add in the stock, potatoes, salt, and thyme. Cover and bring to a boil. Lower the heat and simmer till the potatoes can be easily pierced with a fork, about 15 min.
  3. Add in the asparagus and pepper and simmer uncovered till the asparagus are cooked, about 10 min.
  4. Transfer half the solids to a blender or possibly food processor. Add in the half-and-half and puree till smooth. Return this mix to the pot and bring to a simmer over low heat. Serve warm, garnished with parsley.
  5. Notes: This soup can be refrigerated for 2 days. Reheat gently before serving.
  6. Chowder is also very good made with chicken stock - for non vegetarians.
  7. Serves 6 as a first course, 4 as a light entree
  8. Preparation Time: 20 to 30 min
  9. Cooking Time: 30 to 35 min