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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Fantastic spring chowder! Serve with a light, crusty French bread. Ingredients:
2 medium leeks white part only, cleaned and chopped (about 2 1/2 cups) |
1 tablespoon butter |
4 cups vegetable stock |
1 pound new potatoes unpeeled, cut into 1/3 to 1/4 inch cubes |
1 teaspoon salt |
1 teaspoon fresh thyme leaves |
2 pounds asparagus cleaned and trimmed |
1/2 teaspoon fresh ground black pepper |
1/4 cup half-and-half |
1/4 cup parsley finely chopped |
Directions:
1. In a heavy-bottom pot, saute the leeks in butter over medium heat until they are 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.
5. Notes: This soup can be refrigerated for 2 days. Reheat gently before serving.
6. Serves 6 as a first course, 4 as a light entree
7. Recipe by Karen Lee and Diane Porter,The Occasional Vegetarian
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