Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 35 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
- 2 medium Leeks white part only, cleaned and chopped (about 2 1/2 cups)
- 1 tablespoon Butter
- 4 cups Vegetable stock
- 1 pound New potatoes unpeeled, cut into 1/3 to 1/4 inch cubes
- 1 teaspoon Salt
- 1 teaspoon Fresh thyme leaves
- 2 pounds Asparagus cleaned and trimmed
- 1/2 teaspoon Fresh ground black pepper
- 1/4 cup Half-and-half
- 1/4 cup Parsley finely chopped
Preparation
1. In a heavy-bottom pot, saute the leeks in butter over medium heat until they are 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
Recipe by Karen Lee and Diane Porter,The Occasional Vegetarian
MC formatted by Brenda Adams ~~ltadamsfmle~~at;sprintmail.com>; mc 6/3/97
NOTES : Tastes rich, but it has only a fraction of the fat of most chowders.
Posted to MC-Recipe Digest V1 #634 by Badams ~~ltadamsfmle~~at;sprintmail.com> on Jun 03, 1997
