Very Creamy Vegetable Chowder a la Moosewood

Tish's Note:

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!

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 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 ½ cups diced potatoes
• 3 cups water or 3 cups basic light vegetable stock
• ½ teaspoon dried thyme
• 1 bay leaf
• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper
• ½ cup green beans , cut into 1 inch pieces
• ½ cup red bell pepper , diced
• 1 cup zucchini , diced
• ½ 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

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

[Theresa P]

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!!

[Caro NZ]

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 :-)

[kim playfair]

my friend teri made us this soup when my son was born. what a fantastic welcome!