Asparagus, Leek and New Potato Chowder
Servings
6
Servings
6
Ingredients
Instructions
Prepare Vegetables
  1. Leeks – white parts online, halved lengthwise and thinly sliced crosswise
  2. Potatoes – do not peel and cut into 1/3 inch pieces
  3. Asparagus – trim, peel and cut into 1/2 pieces
  4. Parsley – finely chop
  1. Melt the butter in a large saucepan
  2. Add the leeks and cook over moderate heat, stirring occasionally, until softened, about 7 minutes
  3. Stir in the potatoes, chicken stock, 1 tsp salt and the tarragon
  4. Bring to a boil, then cover and cook at a steady simmer until the potatoes are just tender, about 15 minutes
  5. Stir in the asparagus and cook uncovered until the vegetables are soft, about 10 minutes longer
  6. Using a slotted spoon, transfer 2 cups of the cooked vegetable to a food processor.
  7. Add the cream and puree until smooth
  8. Stir the pureed mixture back into the saucepan and season with 1/2 tsp pepper
Serving
  1. Chowder can be refrigerated for up to 1 day
  2. Reheat chowder gently. Spoon into soup bowls and garnish each serving with a sprinkling of parlsey