*  Exported from  MasterCook  *

                            Asparagus Chowder

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Bacon

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        Leeks -- white part only,
                        -- cleaned and chopped
                        -- (about 2 1/2 cups)
   1      tablespoon    Butter
   4      cups          Vegetable stock -- or stock of your
                        -- choice
   1      pound         New potatoes -- unpeeled, cut into
                        -- 1/4-to- 1/3-cubes
   1      teaspoon      Salt
   1      teaspoon      Fresh thyme leaves
   2      pounds        Asparagus -- cleaned, trimmed
                        -- and cut into 1/2
                        -- inch pieces
     1/2  teaspoon      Ground black pepper -- freshly ground
     1/4  cup           Half-and-half
     1/4  cup           Parsley -- finely chopped

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


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