Asparagus Potato chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
453 grams Asparagus, fresh 350 grams Potato, raw 8 cup (8 fl oz) Water, tap 1.5 cup, chopped Onions, raw 4 clove Garlic 1 tbsp Extra Virgin Olive Oil 1 tbsp Butter, salted 1 tsp Bacon grease 1 tsp turmeric1/2 tsp sagesalt and pepper to taste230 mL Milk, 3.25% 0.13 cup Cheese fondue 0.5 lemon yields Lemon Juice
Chop the asparagus into 1" pieces, cover with water (about 3-4 cups) and boil till the end of the stalks are very soft (for me, was about 1 hour).
In another pot, heat oil, bacon grease, and butter over med-high flame. Add potatoes diced into 1" cubes, and finely diced onions. Salt lightly, and cook, stirring occasionally, about 5 minutes. Add 4-5 cups of water to cover, add spices, and bring to a rolling simmer. Cover, simmer 10 minutes.
In a blender, puree the asparagus in 2-3 batches, on high. There will stilll be some strings, but if you pulse this a full 1-2 minutes, they will be small, and save you straining this.
Slowly incorporate the potatoes and liquid. Add lemon juice, and then put the whole blender back in a pot on low.
Add milk and fondue-- or just an ounce or two of shredded swiss cheese. Taste, and season as you prefer with more salt, pepper, and garlic or onion powder.
Serve with a dollop of sour cream, or more shredded cheese on top-- with a toasted crusty whole-grain bread.
Serving Size: Makes 2 1/2 quarts-- so 5 servings a little more than 1 1/2 cups each (about 400mL)
Number of Servings: 5
Recipe submitted by SparkPeople user CCKELLY3.
In another pot, heat oil, bacon grease, and butter over med-high flame. Add potatoes diced into 1" cubes, and finely diced onions. Salt lightly, and cook, stirring occasionally, about 5 minutes. Add 4-5 cups of water to cover, add spices, and bring to a rolling simmer. Cover, simmer 10 minutes.
In a blender, puree the asparagus in 2-3 batches, on high. There will stilll be some strings, but if you pulse this a full 1-2 minutes, they will be small, and save you straining this.
Slowly incorporate the potatoes and liquid. Add lemon juice, and then put the whole blender back in a pot on low.
Add milk and fondue-- or just an ounce or two of shredded swiss cheese. Taste, and season as you prefer with more salt, pepper, and garlic or onion powder.
Serve with a dollop of sour cream, or more shredded cheese on top-- with a toasted crusty whole-grain bread.
Serving Size: Makes 2 1/2 quarts-- so 5 servings a little more than 1 1/2 cups each (about 400mL)
Number of Servings: 5
Recipe submitted by SparkPeople user CCKELLY3.
Nutritional Info Amount Per Serving
- Calories: 185.5
- Total Fat: 8.6 g
- Cholesterol: 14.3 mg
- Sodium: 66.4 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 4.5 g
- Protein: 6.3 g
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