I have tried a couple of new things, made some old. But EVERYTHING is getting rave reviews I love it when that happens around here so I decided to post just a couple of things that have been a BIG hit this week..
                                       Asparagus Chowder

I bought some Asparagus on sale at Fry's for a very good price. but I knew it was just a bit to old to enjoy the way we like it prepared, so I decided it was a great deal to buy to use for Asparagus soup/Chowder.
I found the easiest recipe on the internet! I have to admit I have never cooked with Leeks before and let me tell you there was nothing to be afraid of.

If I wasn't shooting for a vegetarian dish this would be wonderful
with 2 pounds A little Bacon.


  • 2 medium Leeks white part only, cleaned and chopped (about 2 1/2 cups)
  • 1 tablespoon Butter
  • 4 cups Vegetable Stock
  • 1 pound New potatoes unpeeled, cut into 1/3 to 1/4 inch cubes
  • 1 teaspoon Salt
  • 1 teaspoon Fresh thyme leaves
  • 2 pounds Asperagas cleaned and trimmed
  • 1/2 teaspoon Fresh ground Black pepper
  • 1/4 cup Half-and-half
  •  1/4 cup Parsley finely chopped (optional) I didn't use the parsley

1. In a heavy-bottom pot, saute the leeks in butter over medium heat until they are soft but not brown, 6 to 7 minutes.
2. Add the stock, potatoes, salt, and thyme. Cover and bring to a boil. Lower the heat and simmer until the potatoes can be easily pierced with a fork, about 15 minutes.
3. Add the asparagus and pepper and simmer uncovered until the asparagus are cooked, about 10 minutes.
4. Transfer half the solids to a blender or food processor. Add the half-and-half and puree until smooth. Return this mixture to the pot and bring to a simmer over low heat. Serve hot, garnished with parsley.
Notes: This soup can be refrigerated for 2 days. Reheat gently before serving.
Chowder is also very good made with chicken stock.
Serves 6 as a first course, 4 as a light entree
Preparation time: 20 to 30 minutes Cooking time: 30 to 35 minutes