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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (731g)|
|Recipe Makes: 4|
|Calories from Fat: 141 (42%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 339
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