Asparagus & Leek Chowder

Chowder is a type of soup that originated in North America, particularly in New England. It is typically thick and creamy, often made with seafood or vegetables.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Asparagus & Leek Chowder

Cooking Method: Boiling, Simmering Cuisine: American Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Spring

Ingredients

Servings

• 250 gram Asparagus
• 150 gram Leek
• 200 gram Potato
• 2 cup Vegetable broth
• 1 cup Heavy cream
• 2 tablespoon Butter
• 2 tablespoon Flour
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Trim the woody ends of the asparagus and cut into 1-inch pieces. Slice the leek into thin rounds.
2. In a large pot, melt butter over medium heat. Add leek and sauté until softened.
3. Add flour and cook for 1 minute, stirring constantly.
4. Gradually pour in the vegetable broth, stirring constantly to avoid lumps.
5. Add asparagus, potato, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Use an immersion blender to puree the soup until smooth, or transfer to a blender and blend in batches.
7. Return the soup to the pot and stir in the heavy cream. Cook for an additional 5 minutes.
8. Serve hot and garnish with additional asparagus tips if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.