Recipe: Asparagus Chowder [edit]

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Tags: Soup, Stew
Yield: 4 servings

[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.

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