Manhattan Vegetable Chowder |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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From yahoo group. Ingredients:
3 tablespoons olive oil |
1 1/2 cups diced onions |
1/2 teaspoon smoked paprika |
salt |
1 cup diced carrot |
1 cup diced celery |
1 cup diced winter squash |
1 cup fennel, cored, halved and thickly sliced |
1 teaspoon fresh thyme |
1/2 cup dry white wine |
8 cups light vegetable stock |
2 lbs fresh plum tomatoes, peeled, seeded & diced with juice |
1 bay leaf |
dried marjoram, dried oregano |
1 pinch chili flakes |
2 cups peeled diced potatoes |
1 teaspoon finely grated orange zest |
1 tablespoon fresh orange juice |
hot pepper sauce, to taste |
lemon juice, to taste |
fresh ground pepper, to taste |
Directions:
1. Heat olive oil in large saucepan over medium heat. Add onions, smoked paprika and a pinch of salt and cook, stirring occasionally, until soft but not browned, about 10 minutes.
2. Add carrots, celery, fennel, winter squash and thyme, season with a little more salt and cook for another 5 minutes, stirring often.
3. Pour in white wine, increase heat to high and bring to a boil. Add vegetable stock, tomatoes, bay leaf, marjoram, oregano and chili flakes.
4. Return to a boil, add potatoes and reduce heat to medium and simmer 10 minutes.
5. Add orange zest and juice along with a dash of hot pepper sauce. Taste and adjust seasonings with lemon juice, salt and freshly ground pepper.
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