Very Creamy Vegetable Chowder a la Moosewood

Total Time
15 mins
40 mins

This soup is sweet and mild and filled with enough vegetables for one meal, so serve it with a peppery little salad for contrast. This is another Moosewood cookbook original!

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  1. In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes.
  2. Stir in the celery, cover, and cook until just soft, stirring occasionally.
  3. 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.
  4. 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.
  5. Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes.
  6. Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat.
  7. Discard the bay leaf.
  8. Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
  9. Stir the sauce into the soup and gently reheat.
  10. Serve hot.