| 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
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