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