Recipe for Asparagus Chowder (the Occasional Vegetarian) 
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Yield:
4
Ingredients:
Amount Ingredient
2 med leeks, white part only,
cleaned and chopped, (about 2 1/2 cups)
1 tbl butter
4 cup vegetable stock, or stock of your
1 lb new potatoes, unpeeled, cut into
1/4 x to- 1/3-cubes
1 tsp salt
1 tsp fresh thyme leaves
2 lb asparagus, cleaned, trimmed
and cut into 1/2 inch pieces
1/2 tsp ground black pepper, freshly ground
1/4 cup half-and-half
Instructions:
Instructions: 1. In a heavy-bottom pot, saute the leeks in butter over medium heat until theyre 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 - for non vegetarians.

Serves 6 as a first course, 4 as a light entree

Preparation Time: 20 to 30 minutes

Cooking Time: 30 to 35 minutes

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