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Recipe Name: Asparagus Chowder Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

2 Leeks, white part only
cleaned and chopped
2 1/2 cups
1 Tablespoon(s) Butter
4 Cup(s) Vegetable stock, or stock of
your choice
1 Pound(s) New potatoes, unpeeled cut
into 1/4-to- 1/3-cubes
1 Teaspoon(s) Salt
1 Teaspoon(s) Fresh thyme leaves
2 Pound(s) Asparagus, cleaned trimmed
and cut into 1/2 inch
1/2 Teaspoon(s) Ground black pepper, freshly
1/4 Cup(s) Half-and-half
1/4 Cup(s) Parsley, finely chopped
In a heavy-bottom pot, saute the leeks in butter over medium heat
until they're soft but not brown, 6 to 7 minutes. 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. Add the asparagus and pepper and simmer uncovered until
the asparagus are cooked, about 10 minutes. 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 <>; 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 <> on Jun 03, 1997

Nutrition (calculated from recipe ingredients)
Calories: 149
Calories From Fat: 29
Total Fat: 3.4g
Cholesterol: 7.6mg
Sodium: 1237.8mg
Potassium: 420.7mg
Carbohydrates: 27.9g
Fiber: 2.8g
Sugar: 12.8g
Protein: 4.3g

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