Winter Vegetable Chowder

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* Exported from MasterCook *

 

Winter Vegetable Chowder

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 220

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Vegetables

Vce:Soups From Scratch Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

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***THE MILK***

2 cups milk -- preferably whole

3 large parsley branches

1/2 teaspoon dried thyme

2 bay leaves

1/2 onion -- sliced

10 peppercorns -- lightly crushed

5 juniper berries -- lightly crushed

***THE SOUP***

2 tablespoons butter

2 large leeks -- white parts

plus an inch of the greens -- chopped

4 cups chopped winter vegetables -- (see note)

3 boiling potatoes -- about 12 ounces

peeled and diced

2 small bay leaves

2 tablespoons chopped parsley

Salt and freshly milled pepper

2 tablespoons flour

4 large slic sourdough bread -- toasted, up to 6

OR country-style bread

Grated Gruyere or Parmesan cheese

Chopped parsley or tarragon or lovage

 

SERVES 4 TO 6

 

Suggested winter vegetables: turnips, carrots, celery or celery root,

rutabagas, a little parsnip.

 

Put everything for the milk in a saucepan, bring it to a boil, then turn

off the heat. Cover and set aside while you prepare the vegetables.

 

Melt the butter in a soup pot over low heat. Add the vegetables, bay

leaves, parsley, and 1 1/2 teaspoons salt. Cover and cook for 10

minutes. Stir in the flour and add 5 cups water; bring to a boil. Lower

the heat and simmer, partially covered, until the vegetables are tender,

about 25 minutes. Pour the milk through a strainer right into the

soup. Taste for salt and season with pepper. To serve, lay a piece of

toast in each bowl, cover it with grated cheese, ladle the soup on top, and

sprinkle with parsley.

 

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