Asparagus-Leek Chowder (From “Soup Night”)


(Pareve or dairy)

6 tablespoons butter or margarine

1⁄2 pound fresh mushrooms, sliced
2 large leeks, trimmed/sliced, mostly white part
3⁄4 pound fresh asparagus, trimmed and chopped
3 tablespoons all-purpose flour
1⁄2 teaspoon salt
1⁄8 teaspoon freshly ground pepper
2 cups chicken broth, pareve or regular (vegetable broth can be used)
2 cups half-and-half or plain coffee rich
1  12-ounce can white whole kernel corn, not drained
2 tablespoons chopped pimientos

Melt butter in a large soup pot over low heat. Add mushrooms, leeks and asparagus, and cook until almost tender, about 10 minutes. Sprinkle the flour, salt and pepper evenly over all the vegetables and sauté for 3 to 4 minutes. Gradually add the chicken broth, stirring to prevent lumps, simmering for 10 minutes. Add the half-and-half and heat, stirring constantly, until soup is hot and bubbly. Stir in the corn and pimientos, and heat through. Add more salt and pepper, if needed. Makes 6 to 8 servings.

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