Very Creamy Vegetable Chowder a la Moosewood

Total Time
55mins
Prep 15 mins
Cook 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!

Ingredients Nutrition

Directions

  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.

Reviews

Most Helpful

OH MAN,This soup is still dancing across my tongue!!Even though I have every other vegetarian cook book known to man (so my DH says),I don't have the classic, Moosewood.I can see I really am going to have to get it!!Thanks for posting this WONDERFUL soup,Tish!!

Theresa P March 09, 2003

totally yummy and best veggie chowder ever! serving size is really 4 main dish bowls or 8 side dish bowls. 2 c onions = 1 medium-large onion; 1 c carrot = 2 carrots; 1.5 c potatoes = 2 medium potatoes; 1 c zucchini = 1 small zucchini. If use maggie brand veggie stock dilute it as it's too strong/salty by itself. Less salt is ok if using veggie stock instead of water. Canned green beans is fine but add them when adding the peas. Can add any other veggies, but rsuggest add 1/2 c. chopped mushrooms when add peas. Use sharp cheddar cheese, shredded is fine instead of grated. Serve with crusty french bread, garlic bread, cornbread, or sandwhiches (like egg salad).

ladyibis December 09, 2011

Update- this has now become my favourite soup. I make a pot on Sunday and freeze some (yes it freezes fine) and use it through the week. Thank you! mmmm I thought this was lovely, YUM YUM YUM. Thanks for this great recipe. I just added some mushrooms and some chilli flakes as well. Really really good! Will be making this loads :-)

Caro NZ March 06, 2010

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