WKEND: Chowder with sweet potato for two

[Guest guest]

Tested this soup recipe from sarah browns Vegetarian Bible cookbook (reader's

digest). It was very good. Sweet. I think the red bell pepper was responsible

for all the depth of flavor. We had it with a sandwich.

 

 

* Exported from MasterCook *

 

Chowder with Sweet Potato for Two

 

Recipe By :Sarah Brown

Serving Size : 2 Preparation Time :0:00

Categories : Soups & Stews Vegetarian

Veg~Bible {Posted}

{Rated}

 

Amount Measure Ingredient -- Preparation Method

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

1 teaspoon vegetable oil

1/3 cup finely chopped onion

1 garlic clove -- minced

6 ounces sweet potato -- finely chopped

1 teaspoon unsalted butter

2 ounces corn kernels

1/2 cup carrot -- peeled, finely chopped

6 tablespoons red bell pepper -- cored, chopped

1/2 teaspoon paprika

1 1/2 cups low-sodium vegetable stock

1/2 cup water -- or as needed

2 tablespoons finely chopped flat leaf parsley -- divided

1/2 teaspoon dried thyme

2 tablespoons fat free half-and-half

salt and freshly ground black pepper

 

1. Heat the oil in a large saucepan over medium heat. Gently cook the onion and

garlic until soft. Add all the potato and butter, and stir into the onion

mixture. Cook slowly for 2 to 3 minutes. Add remaining vegetables and stir them

into the onion mixture. Cook slowly for 5 minutes so that the vegetables start

to soften.

 

2. Sprinkle in the paprika and stir it in. Pour in the stock and enough water to

cover. Add the thyme; add half the parsley. Bring to a boil.

 

3. Reset burner to lowest setting. Remove the pan from the heat, pour in the

half and half and stir well. Return the pan to the heat and simmer the mixture

for 20 minutes covered; add water if needed and simmer, partially covered, for

another 20 to 25 minutes or until the vegetables are really soft. Season well

and serve hot; garnished with remaining parsley.

 

REVIEW: Good food. This soup is very appetizing: colorful and aromatic. It's a

sweet full-bodied broth with different first impressions: Bob noticed the

carrots first. Pat noticed the red bell pepper. The flavors developed depth and

blended well in 60 minutes. I, too would use the soup as a first course or

accompaniment. Yield: two 1 1/4 cup servings.

 

 

Description:

" Preparation 10 minutes; Cooking 60 minutes; suitable for freezing "

Source:

" Vegetarian Bible "

S(Archive):

" Kitpath on 04-05-2003 "

Copyright:

" 2002 (Reader's Digest) "

Yield:

" 2 cups "

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

Per Serving (excluding unknown items): 177 Calories; 5g Fat (26.7% calories from

fat); 5g Protein; 27g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 86mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk;

1 Fat.

 

NOTES : This is a colorful soup with corn, carrots and sweet potato. Follow

soup by a light savory such as zucchini quiche with pine nuts (VegBible)

 

Nutr. Assoc. : 0 0 0 0 0 2112 0 0 0 0 0 3394 0 0 0

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