Asparagus Chowder
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Asparagus Chowder
  Asparagus    Chowder  
Last updated 6/12/2012 1:05:15 AM. Recipe ID 30120. Report a problem with this recipe.
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      Title: Asparagus chowder
 Categories: Cookbooks, Soups/stews
      Yield: 4 Servings
 
      2 md Leeks, white part only,
           -cleaned and chopped (about
           -2 1/2 cups)
      1 tb Butter
      4 c  Vegetable stock, or stock of
           -your choice
      1 lb New potatoes, unpeeled, cut
           -into 1/4-to- 1/3-cubes
      1 ts Salt
      1 ts Fresh thyme leaves
      2 lb Asparagus, cleaned, trimmed
           -and cut into 1/2 inch
           -pieces
    1/2 ts Ground black pepper, freshly
           -ground
    1/4 c  Half-and-half
    1/4 c  Parsley, finely chopped
 
  1. In a heavy-bottom pot, saute the leeks in butter over medium heat
  until they're 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
  
  Karen Lee and Diane Porter,The Occasional Vegetarian
  
  MC formatted by Brenda Adams ; mc 6/3/97
  
  NOTES : Tastes rich, but it has only a fraction of the fat of most
  chowders.
  
  Recipe 




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Recipe ID 30120 (Apr 03, 2005)

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