Tuesday, March 16, 2010

Spring Asparagus Chowder

This delicious chowder is quick and easy to make. The timing for the ingredients couldn't be easier. Simply chop the veggies one at a time and add them to the pot in the order listed. The onions cook while you chop the mushrooms which cook with the onions while you chop the celery, etc.

Asparagus Chowder

  • 2 tablespoons olive oil
  • one medium onion
  • 12 mushrooms
  • 2 ribs of celery
  • 12 baby carrots or one large carrot
  • one sweet potato, peeled
  • 2 white potatoes(no need to peel if the skin is thin)
  • 1/4 pound of ham or turkey ham
  • 12-14 fresh asparagus spears, tough end removed
Heat 2 tablespoons of olive oil over medium heat. Chop and add veggies one at a time. After the addition of the asparagus, saute for 3-4 minutes or until the asparagus is bright green and everything is fragrant. Add one quart of good quality chicken or vegetable stock and bring to a boil. Lower the heat and simmer 10-12 minutes or until the veggies are tender. While the veggies are simmering make the cheese sauce as follows.
  1. Melt two tablespoons of butter in a small saucepan over medium heat
  2. Stir in 2 1/2 tablespoons of flour . Cook and stir one minute.
  3. Whisk in 1 1/2 cups of milk- skim, whole 2%- whatever you have on hand
  4. Bring to a bubble stirring and cook until thickened stirring constantly.
  5. Stir in 2 cups of shredded sharp cheddar cheese. Stir over heat until cheese is melted.
  6. Slowly stir the cheese sauce into the rest of the soup and serve.
Yield- 4-5 main dish servings

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