| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Cookbooks, Soups/stews | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
A Message from our Provider:
“If you want to be a leader, you must serve.”