Servings
4 s
Ingredients
- 2 medium Leeks, white part only, cleaned and chopped (about 2 1/2 cups)
- 1 tablespoon Butter
- 4 cups Vegetable stock, or stock of your choice
- 1 pound New potatoes, unpeeled, cut into 1/4-to- 1/3-cubes
- 1 teaspoon Salt
- 1 teaspoon Fresh thyme leaves
- 2 pounds Asparagus, cleaned, trimmed and cut into 1/2 inch pieces
- 1/2 teaspoon Ground black pepper, freshly ground
- 1/4 cup
- 1/4 cup Parsley, finely chopped
Directions
- 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
- Recipe by: The Occasional Vegetarian ; badams Posted to MC-Recipe Digest V1 #634 by Badams