Vegetarian Asparagus Chowder

Vegetarian Asparagus Chowder Recipe with Dairy

This is an original copywrited recipe by ‘A Notch Above Home Chef Services‘. You are free to copy for non-commercial usage.

Ingredients:

• 2 large bunches of asparagus to be used as follows:
• All the tips of the asparagus spears – about 2 inches of the top of the spears – cut pieces in half – set aside
• Cut the remaining asparagus stalks into small pieces and set aside separately from tips
• 3 scallion stalks finely diced
• 1 large shallot finely diced
• 1/2 cup diced celery
• 4 garlic cloves finely diced
• 1 medium leek finely sliced
• 2 Tablespoons of salted butter for grilling asparagus
• 1/8 lb of butter (half of one stick) Optional
• 1/2 cup roasted red pepper puree (about 1 whole roasted red pepper)
• 8 medium red potatoes
• 1.5 – 2 quarts light cream (depends on how you like your consistancy – I recommend you start with 1 qt and add as needed)
• 1 teaspoon fresh ground pepper
• 1 teaspoon sea salt
• 1/2 cup semi-dry white wine
• 1/4 cup fresh basil finely chopped
• 1 Tablespoon finely chopped fresh rosemary
• 1/2 cup of finely chopped fresh parsley
• 4 leaves finely chopped fresh sage
• 1 Large Stock Pot (8 quarts)

Putting it all together:

1. Puree the whole roasted pepper and set aside
2. In a large skillet first saute the asparagus tips in the butter until tender – medium low heat – do not burn the butter
3. Take the asparagus tips out and set aside and repeat step 2 with the cut up stalks of asparagus
4. Add wine and the cut up stalks of asparagus
5. Add the scallions, shallot, celery, garlic and leeks as asparagus stalks saute.
6. Cook down until almost all the liquid is gone and stalks are tender remove from heat.
7. Add all the herbs to hot mixture and stir in. Do not cook anymore.
8. Place the entire contents of the pan (includes asparagus, scallions, shallot, celery and garlic) into food processor or blender or a tall container if you are using a hand mixer
9. Take 2 potatoes and clean for bad spots, dice and place in boiling water. Cook until falling apart soft. Puree these potatoes with the contents of Step 7
10. Scrape this entire mixture into the stock pot.
11. Take 6 potatoes, dice in small bite size pieces, boil until tender.
12. Drain and add to stock pot
13. Add cream and 1/8 lb of butter to stock pot
14. Add grilled asparagus tips and pureed roasted red pepper to stock pot
15. Bring mixture in your pot to a bubbly slow boil stirring often to keep the dairy and potatoes from sticking to the bottom of the stock pot.
16. As soon as the mixture comes to the slow boil take off heat immediately.
17. Do Not Freeze for future use. The potatoes will disintegrate and lose flavor. Store tightly sealed in fridge if you are not going to serve immediately.

Serves probably 8-10 in large size bowls.

Tagged as: Chowder Recipes, Vegetarian Recipes