Moosewood: Very Creamy Vegetable Chowder

[Guest guest]

* Exported from MasterCook *

 

Very Creamy Vegetable Chowder

 

Recipe By : Moosewood Restaurant Daily Special, page 134

Serving Size : 8 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups chopped onions

1 tablespoon butter

1 tablespoon canola or other vegetable oil

2 celery stalks -- diced

1 cup peeled and diced carrots

1 1/2 cups diced potatoes

3 cups water or Basic Light Vegetable Stock

(see separate recipe)

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 diced red bell peppers

1 cup diced zucchini

1/2 cup fresh or frozen green peas

2 tablespoons chopped fresh parsley

2 cups milk

1 cup grated Cheddar cheese

2 ounces Neufchatel or cream cheese

 

Serves 8 To 10. Yields 11 Cups. Total Time: 50 Minutes

 

This is a crowd-pleasing Moosewood standard. There is nothing more

appealing and satisfying than sweet, fresh vegetables in a smooth, saucy

Cheddar and cream cheese base: it's food that makes you feel safe and sound

and well cared for.

 

This soup is sweet and mild and filled with enough vegetables for one meal,

so serve it with a peppery little salad for contrast.

 

In a large soup pot on medium heat, sauté the onions in the butter and oil

for 3 to 4 minutes. Stir in the celery, cover, and cook until just soft,

stirring occasionally. 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. With a strainer or slotted spoon, remove about a 1/2 cups of the

cooked vegetables and set aside in a blender or food processor.

 

Add the green beans, bell peppers, and zucchini to the soup pot and cook

until the green beans are tender, about 5 minutes. Stir in the peas and

parsley, simmer for 2 more minutes, and then remove from the heat. Discard

the bay leaf.

 

Puree the reserved vegetables with the milk and cheeses to make a smooth

sauce. Stir the sauce into the soup and gently reheat. Serve hot.

 

Variation: Simplify the soup by omitting either the green beans or the

peas. It's still teeming with vegetables.

 

Per 8.25-Ounce Serving: 174 Calories. 6.6 G Protein, 30.2 G Fat, 15.2 G

Carbohydrates, 5.86 Saturated Fatty Acids, 28 MG Cholesterol, 549 MG

Sodium, 2.5 G Total Dietary Fiber

 

 

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