Try this Asparagus Chowder recipe, or contribute your own. "Spring" and "Meatless" are two of the tags cooks chose for Asparagus Chowder."Oh, so delicious! Made it just like the recipe says, and my family loved it. Will definitely make this again!" - Slipjig
Yield: 4 Ready in 45 minutes
65 people trying soon
Verified by stevemur
|2 mediumLeeks; white part only, cleaned and chopped (about 2 1/2 cups)|
|4 cupsVegetable stock|
|1 poundNew potatoes; unpeeled, cut into 1/3 to 1/4 inch cubes|
|1 teaspoonFresh thyme leaves|
|2 poundsAsparagus; cleaned and trimmed|
|1/2 teaspoonFresh ground black pepper|
|1/4 cupParsley; finely chopped|
Asparagus Chowder 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
Fantastic spring chowder! Serve with a light, crusty French bread.
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