Asparagus Chowder
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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
INSTRUCTIONS
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
NOTES
Fantastic spring chowder! Serve with a light, crusty French bread.
lizmari
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (731g) | ||
| Recipe Makes: 4 | ||
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| Calories: 339 | ||
| Calories from Fat: 141 (42%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 15.6g | 21 % | |
| Saturated Fat 9.6g | 48 % | |
| Monounsaturated Fat 4.3g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 46.8mg | 14 % | |
| Sodium 1026.8mg | 35 % | |
| Potassium 1185.1mg | 31 % | |
| Total Carbohydrate 43.5g | 13 % | |
| Dietary Fiber 8.6g | 34 % | |
| Sugars, other 34.9g | ||
| Protein 11.3g | 16 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 339
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