Appetizers / Soups / Salads

Asparagus Chowder takes several minutes to prepare.

Asparagus Chowder takes several minutes to cook.

Asparagus Chowder makes 8 servings.

The ingredients for Asparagus Chowder are:

Stock:
1 lb. asparagus, trimmed
1 sweet onion, roughly chopped
1 small bay leaf
1 large carrot, trimmed, peeled & chopped
1 large stalk celery, chopped
6 stems fresh parsley
1 tsp. salt
8 cups water

Soup:
5 tbsp. olive oil
1 sweet onion
1 lb. yukon gold potatoes, chopped into 1/2 inch pieces
1/4 cup water
1 lb. asparagus, trimmed
1 tsp. salt
1/2 cup 1% milk
Salt & pepper to taste

Here is how you make Asparagus Chowder:

To make stock (this can be done a day ahead, if desired): Cut tips off asparagus and set aside for garnish. Place asparagus spears in a soup pot with remaining ingredients. Bring to a boil over medium heat, reduce heat to low, and cook uncovered for 30 minutes. Remove from heat, drain into bowl, reserving liquid. Discard solids. Measure 6 cups of stock; if you have less, add enough water to measure at least 6 cups.To make Soup: Heat 2 tbsp. oil in a skillet over medium-low heat. Add half the onion, all potatoes and water. Cover and cook for 10-15 minutes, or until vegetables are soft. Cut tips off asparagus, and set aside with other tips for garnish. Cut asparagus spears into 1-inch pieces.Heat remaining 3 tbsp. oil in a large pot over medium heat. Add remaining onions and asparagus spear pieces, and cook, stirring frequently, for 3 to 5 minutes or until onions have softened. Add salt and strained Asparagus Stock, and bring to a slow boil. Cook over medium heat, uncovered, for 4 to 8 minutes, or until asparagus are tender. Using a slotted spoon, remove asparagus and onions from pot and put into a food processor. Process until smooth, adding stock as needed for processing. Return puree to soup pot. Add potatoes and onions and stir to mix. Add milk, salt and pepper, and cook over medium-low heat.Meanwhile, bring water to a boil in a small saucepan. Add asparagus tips and cook until just tender. Remove from heat and drain.To serve, ladle soup into bowls and garnish with asparagus tips. Top with parmesan cheese or croutons, as desired.Number of Servings: 8Recipe submitted by SparkPeople user ALIKAZAAM.

The nutritional information for Asparagus Chowder is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 259.1

• Total Fat: 9.1 g
• Cholesterol: 0.8 mg
• Sodium: 615.6 mg
• Total Carbs: 40.4 g
• Dietary Fiber: 7.3 g
• Protein: 7.3 g

The dietary needs meet for Asparagus Chowder is Vegetarian