[edit] Ingredients
2 |
medium Leeks, white part only, cleaned and chopped (about 2 ½ cups) |
1 |
tablespoon Butter |
4 |
cups Vegetable stock, or stock of your choice |
1 |
pound New potatoes, unpeeled, cut into ¼-to- ⅓-cubes |
1 |
teaspoon Salt |
1 |
teaspoon Fresh thyme leaves |
2 |
pounds Asparagus, cleaned, trimmed and cut into ½ inch pieces |
½ |
teaspoon Ground black pepper, freshly ground |
¼ |
cup Half-and-half |
¼ |
cup Parsley, finely chopped |
[edit] Preparation
Step 1 |
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. |
Step 2 |
2. Add the stock, potatoes, salt, and thyme. Cover and bring to a boil. |
Step 3 |
Lower the heat and simmer until the potatoes can be easily pierced with a fork, about 15 minutes. |
Step 4 |
3. Add the asparagus and pepper and simmer uncovered until the asparagus are cooked, about 10 minutes. |
Step 5 |
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. |
Step 6 |
Notes: This soup can be refrigerated for 2 days. Reheat gently before serving. |
Step 7 |
Chowder is also very good made with chicken stock. |
Step 8 |
Serves 6 as a first course, 4 as a light entree |
Step 9 |
Preparation Time: 20 to 30 minutes |
Step 10 |
Cooking Time: 30 to 35 minutes |
Step 11 |
NOTES : Tastes rich, but it has only a fraction of the fat of most chowders. |
[edit] Tools
[edit] About Asparagus Chowder
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