Very Creamy Vegetable Chowder A La Moosewood - cooking recipe

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
Preparation
    In a large soup pot on medium heat, saute 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 1 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.

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