Asparagus Chowder (The Occasional Vegetarian) Recipe

• 2 med leeks, white part only, cleaned and minced, (about 2 1/2 c.)
• 1 Tbsp. butter
• 4 c. vegetable stock, or possibly stock of your
• 1 lb new potatoes, unpeeled, cut into
• 1/4 x to- 1/3-cubes
• 1 tsp salt
• 1 tsp fresh thyme leaves
• 2 lb asparagus, cleaned, trimmed and cut into 1/2 inch pcs
• 1/2 tsp grnd black pepper, freshly grnd
• 1/4 c. half-and-half
• 1/4 c. parsley, finely minced

1. 1.
2. In a heavy-bottom pot, saute/fry' the leeks in butter over medium heat till they're soft but not brown, 6 to 7 min.
3. 2.
4. Add in the stock, potatoes, salt, and thyme.
5. Cover and bring to a boil.
6. Lower the heat and simmer till the potatoes can be easily pierced with a fork, about 15 min.
7. 3.
8. Add in the asparagus and pepper and simmer uncovered till the asparagus are cooked, about 10 min.
9. 4.
10. Transfer half the solids to a blender or possibly food processor.
11. Add in the half-and-half and puree till smooth.
12. Return this mix to the pot and bring to a simmer over low heat.
13. Serve warm, garnished with parsley.
14. Notes: This soup can be refrigerated for 2 days.
15. Reheat gently before serving.
16. Chowder is also very good made with chicken stock - for non vegetarians.
17. Serves 6 as a first course, 4 as a light entree
18. Preparation Time: 20 to 30 min
19. Cooking Time: 30 to 35 min

leeks, butter, vegetable stock, new potatoes, salt, thyme, black pepper, parsley

Taken from cookeatshare.com/recipes/asparagus-chowder-the-occasional-vegetarian-70832 (may not work)