Asparagus Chowder

Fresh asparagus, leek, mushrooms and cauliflower are cooked in slightly thickened broth. Cream and Jarlsberg or Swiss cheese is added.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 4 Tb. butter
• 1 lg. leek, halved lengthwise, cleaned and sliced thinly
• 1/2 lb. sliced mushrooms
• 1 lb. asparagus, preferably thin stalks, cut into 1" pieces
• 3 Tb. flour
• 3 cups chicken broth (or vegetable broth)
• 1 1/2 c. cauliflower in small florets
• 1 c. light cream
• 1 1/4 c. grated Jarlsberg cheese

Method

In large saucepan, saute leeks and mushrooms in butter until tender. Add flour and cook, stirring, until bubbling. Remove from heat and blend in chicken broth. Return to heat. Cook, stirring, until smooth and thickened. Add asparagus and cauliflower. Reduce heat and simmer 15 minutes until vegetables are tender. Blend in cream, and immediately add cheese. Cook over low heat until cheese melts.

Notes: Note: if liquid is too hot, cheese will clump and never melt.

Number of servings: 4-6

Submitted By: Sieggy
View all recipes by this user