Free Recipe Asparagus Chowder
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Asparagus Chowder Recipe
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
Asparagus Chowder Preparation
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 <adamsfmle@sprintmail.com>; mc 6/3/97 NOTES : Tastes rich, but it has only a fraction of the fat of most chowders. Recipe by: The Occasional Vegetarian ; badams Posted to MC-Recipe Digest V1 #634 by Badams <adamsfmle@sprintmail.com> on Jun 03, 1997
Cooking Temperature:
Recipe Serves: 4
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