Very Creamy Vegetable Chowder a la Moosewood
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!
- Ready In:
- 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
- In a large soup pot on medium heat, sauté 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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Doubled the recipe. Made vegan with Miyokos butter, Trader Joe’s vegan cashew dip, used Arriabata tomato sauce, and Daiya shredded cheese. Separated 2 cups soup to blend with my immersion blender to thicken it and make the base even more flavorful. Let it simmer. Thank you so much! This was the favorite of our church’s soup supper—many rave reviews and requests for the recipe. I cut all into bite sized pieces. Making this again tonight. Yum!