Soup Recipes » Asparagus Soup » Asparagus and New Potato Chowder

Asparagus and New Potato Chowder

Chowder prepared from sautéed diced sweet bell pepper, and chopped leek combined with cubed new potatoes, asparagus spear pieces, broth, coarse salt, and fresh ground black pepper. Chowder is simmered over low heat to soften vegetables and combined with mixture of flour and milk. Soup is returned to stovetop to thicken and served hot.

Ingredients -

1 pound Asparagus, woody ends removed, chopped into 1/2" pieces
1-1⁄2 pounds New Potatoes, peeled, cut into 3/4" cubes
2/3 cup finely chopped Leeks, white and green parts mixed
1/2 cup Sweet Bell Pepper, any color, diced
4 tablespoons Unsalted Butter
4 cups Chicken or Vegetable Broth
1 cup Light Cream or Half-and-Half
4 tablespoons Flour or Cornstarch
2 cups Whole Milk
1 teaspoon Salt
Black or White Pepper to taste

Preparation:

1. Melt the butter in a large heavy bottomed saucepan over medium heat.

2. Add the peppers and leeks.

3. Sauté until the vegetables are soft, which takes about 5 minutes.

4. Add the potatoes, asparagus, chicken broth, salt and pepper.

5. Stir well to combine.

6. Cover the saucepan and bring the mixture to a gentle boil.

7. Reduce the heat and cook the mixture until the asparagus and potatoes are almost tender, which takes about 18 minutes.

8. In a small bowl, whisk together the flour and cream.

9. Stir the mixture into the soup.

10. Add the milk and cook until the soup has thickened to the desired consistency, which takes about 15 minutes.

Soup Making Tips -
Asparagus

	While most often cooked before being eaten, asparagus can be eaten raw. Sand and dirt can may be lurking on the spears, so it is wise to rinse the spears lightly in cold or warm water and trim off any hard portion of the base that may be inedible.

Soup Making Tips -
Flour or Cornstarch

	Flour or cornstarch is often added to soups as a thickening agent. For best results add either the flour or cornstarch to a small bowl and add a small amount of liquid called for in the recipe such as stock, broth, water or milk. Stir with a fork to dissolve the thickening agent into the liquid. This helps to avoid the flour or cornstarch from clumping up when added to the soup, chowder or stew.

Soup Recipes