Wednesday, February 28, 2007

Creamy Vegetable Chowder

Creamy Vegetable Chowder

(I talked about this recipe here)

2 cups onions, chopped
1 tablespoon olive oil
2 celery stalks, chopped
1 cup carrots, peeled and diced
1 1/2 cups red potatoes, diced
3 cups vegetable broth
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup green beans, cut into 1-inch pieces
1/2 red bell pepper, diced
1 cup zucchini, peeled and diced
1 cup corn
2 tablespoons fresh parsley, chopped
2 cups milk
1 cup Cheddar cheese, grated
2 ounces cream cheese

In a large pot over medium heat, saute the onions in the olive oil for 3-4 minutes.
Stir in the celery, cover, and cook just until soft, stirring occasionally (about 3-4 minutes).
Add the carrots, potatoes, vegetable broth, thyme, bay leaf, salt, and pepper and bring to a boil; reduce heat, cover and simmer until the vegetables are just tender - about 5 minutes.
With a strainer or slotted spoon, remove 1 1/2 cups of the cooked vegetables and set aside.
Add the green beans, bell peppers, and zucchini to the pot and cook until the green beans are tender, about 5 minutes.
Stir in the corn and parsley, simmer for 2 more minutes, then remove pot from heat.
Discard the bay leaf.
Puree the reserved vegetables with the milk, Cheddar, and cream cheese using a blender or food processor. Puree until a smooth sauce is created.
Stir the sauce into the soup and gently reheat.

makes 8 1-cup servings
source: Moosewood Restaurant Daily Special
HUs: 4

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