Very Creamy Vegetable Chowder a la Moosewood |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This soup is sweet and mild and filled with enough vegetables for one meal, so serve it with a peppery little salad for contrast. This is another Moosewood cookbook original! Ingredients:
2 cups chopped onions |
1 tablespoon butter |
1 tablespoon canola oil or 1 tablespoon other vegetable oil |
2 celery ribs, diced |
1 cup peeled and diced carrot |
1 1/2 cups diced potatoes |
3 cups water or 3 cups basic light vegetable stock |
1/2 teaspoon dried thyme |
1 bay leaf |
1 1/2 teaspoons salt |
1/2 teaspoon ground black pepper |
1/2 cup green beans, cut into 1 inch pieces |
1/2 cup red bell pepper, diced |
1 cup zucchini, diced |
1/2 cup green peas, fresh or frozen |
2 tablespoons fresh parsley, chopped |
2 cups milk |
1 cup cheddar cheese, grated |
2 ounces neufchatel cheese or 2 ounces cream cheese |
Directions:
1. In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes.
2. Stir in the celery, cover, and cook until just soft, stirring occasionally.
3. Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes.
4. With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
5. Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes.
6. Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat.
7. Discard the bay leaf.
8. Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
9. Stir the sauce into the soup and gently reheat.
10. Serve hot.
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