3 Tbsp. unsalted butter
2 green onions, white parts only
1 lb. unpeeled red potatoes, cut into 1/3-inch dice
6 cups chicken stock or canned low-sodium broth
Salt
1 tsp. finely chopped fresh tarragon or ½ tsp. dried, crumbled
2 lbs. Medium asparagus- trimmed, peeled, and cut into ½-inch pieces
½ cup heavy cream
Freshly ground pepper
¼ cup finely chopped fresh flat-leaf parsley
Melt butter in a large saucepan. Add leeks and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Sit in the potatoes, chicken stock, 1 tsp. f salt and tarragon. Bring to a boil, then cover and cook at a steady simmer until the potatoes are just tender, about 15 minutes. Stir in the asparagus and cook uncovered until vegetables are soft, about 10 minutes longer.
Using a slotted spoon, transfer 2 cups of the cooked vegetables to a food processor. Add the cream and puree until smooth. Stir the pureed mixture back into the saucepan and season with ½ tsp. pepper. (The chowder can be refrigerated for up to 1 day.)
Reheat the chowder gently. Spoon into soup bowls and garnish each serving with a sprinkle of parsley.
2 green onions, white parts only
1 lb. unpeeled red potatoes, cut into 1/3-inch dice
6 cups chicken stock or canned low-sodium broth
Salt
1 tsp. finely chopped fresh tarragon or ½ tsp. dried, crumbled
2 lbs. Medium asparagus- trimmed, peeled, and cut into ½-inch pieces
½ cup heavy cream
Freshly ground pepper
¼ cup finely chopped fresh flat-leaf parsley
Advertisement:
Melt butter in a large saucepan. Add leeks and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Sit in the potatoes, chicken stock, 1 tsp. f salt and tarragon. Bring to a boil, then cover and cook at a steady simmer until the potatoes are just tender, about 15 minutes. Stir in the asparagus and cook uncovered until vegetables are soft, about 10 minutes longer.
Using a slotted spoon, transfer 2 cups of the cooked vegetables to a food processor. Add the cream and puree until smooth. Stir the pureed mixture back into the saucepan and season with ½ tsp. pepper. (The chowder can be refrigerated for up to 1 day.)
Reheat the chowder gently. Spoon into soup bowls and garnish each serving with a sprinkle of parsley.