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Ingredientes
- 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 choice
- 1 lb New potatoes, unpeeled, cut into 1/4-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
Direcciones
- 1. 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.
- 2. Add in the stock, potatoes, salt, and thyme. Cover and bring to a boil.
- Lower the heat and simmer till the potatoes can be easily pierced with a fork, about 15 min.
- 3. Add in the asparagus and pepper and simmer uncovered till the asparagus are cooked, about 10 min.
- 4. Transfer half the solids to a blender or possibly food processor. Add in the half-and-half and puree till smooth. Return this mix to the pot and bring to a simmer over low heat. Serve warm, 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 min
- Cooking Time: 30 to 35 min
- NOTES : Tastes rich, but it has only a fraction of the fat of most chowders.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 494g | |
| Recipe makes 4 servings | |
| Calories 163 | |
| Calories from Fat 43 | 26% |
| Total Fat 4.96g | 6% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 1560mg | 65% |
| Potassium 806mg | 23% |
| Total Carbs 26.97g | 7% |
| Dietary Fiber 4.7g | 16% |
| Sugars 5.5g | 4% |
| Protein 5.43g | 9% |
