Recipe Of The Day: Asparagus Chowder - BigOven.com

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 <h3><A href="http://www.bigoven.com/23964-Asparagus-Chowder-recipe.html" target="_blank">Asparagus Chowder recipe - BigOven.com</A></h3><a href="http://www.bigoven.com/23964-Asparagus-Chowder-recipe.html" target ="_blank"><img alt="Click here for a larger picture of Asparagus Chowder" src="http://www.bigoven.com/pics/200407105812.jpg" width="140" /></a>
4 Servings
Asparagus
American<BR/>Vegetarian   Meatless   Spring   Quick   Advance   Asparagus   Butter   Parsley   Potato   Soup   American  

2 medium <a href="http://www.bigoven.com/whatis.aspx?id=Leeks" class="deflink">Leeks</a> white part only, cleaned and chopped (about 2 1/2 cups)
1 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=Butter" class="deflink">Butter</a>
4 cups Vegetable <a href="http://www.bigoven.com/whatis.aspx?id=Stock" class="deflink">stock</a>
1 pound New <a href="http://www.bigoven.com/whatis.aspx?id=Potato" class="deflink">potato</a>es unpeeled, cut into 1/3 to 1/4 inch cubes
1 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Salt" class="deflink">Salt</a>
1 teaspoon Fresh <a href="http://www.bigoven.com/whatis.aspx?id=Thyme" class="deflink">thyme</a> leaves
2 pounds <a href="http://www.bigoven.com/whatis.aspx?id=Asparagus" class="deflink">Asparagus</a> cleaned and trimmed
1/2 teaspoon Fresh ground <a href="http://www.bigoven.com/whatis.aspx?id=Black%20pepper" class="deflink">black pepper</a>
1/4 cup Half-and-half
1/4 cup <a href="http://www.bigoven.com/whatis.aspx?id=Parsley" class="deflink">Parsley</a> finely chopped

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 and gt;; 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 and gt; on Jun 03, 1997
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