Recipe - Asparagus Chowder

2 md Leeks, white part only,
cleaned and chopped (about
2 One half cups)
1 tablespoon Butter
4 cup Vegetable stock, or stock of
your choice
1 pound New potatoes, unpeeled, cut
into 1/4to 1/3cubes
1 teaspoon Salt
1 teaspoon Fresh thyme leaves
2 pound Asparagus, cleaned, trimmed
and cut into One half inch
pieces
One half teaspoon Ground black pepper, freshly
ground
One fourth cup Halfandhalf
One fourth cup Parsley, finely chopped

1. In a heavybottom 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
halfandhalf 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 MCRecipe Digest V1
#634 by Badams adamsfmle@sprintmail.com on Jun 03, 1997