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| Servings |
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Ingredients
- 3 tbsp Unsalted Butter
- 2 Leeks
- 1 lb Red Potatoes
- 6 cups Chicken Stock Or Canned Low Sodium Broth
- Salt
- 1 tsp Tarragon Finely chopped fresh or 1/2 tsp dried
- 2 lb Asparagus
- 1/2 cup Heavy Cream
- Ground Pepper Fresh pepper
- 1/4 cup Fresh Parsley
Ingredients
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Rate this recipe!
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Instructions
Prepare Vegetables
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Leeks - white parts online, halved lengthwise and thinly sliced crosswise
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Potatoes - do not peel and cut into 1/3 inch pieces
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Asparagus - trim, peel and cut into 1/2 pieces
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Parsley - finely chop
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Melt the butter in a large saucepan
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Add the leeks and cook over moderate heat, stirring occasionally, until softened, about 7 minutes
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Stir in the potatoes, chicken stock, 1 tsp salt and the tarragon
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Bring to a boil, then cover and cook at a steady simmer until the potatoes are just tender, about 15 minutes
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Stir in the asparagus and cook uncovered until the vegetables are soft, about 10 minutes longer
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Using a slotted spoon, transfer 2 cups of the cooked vegetable to a food processor.
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Add the cream and puree until smooth
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Stir the pureed mixture back into the saucepan and season with 1/2 tsp pepper
Serving
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Chowder can be refrigerated for up to 1 day
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Reheat chowder gently. Spoon into soup bowls and garnish each serving with a sprinkling of parlsey