Very Creamy Vegetable Chowder a la Moosewood

Recipe by TishT
READY IN: 55mins
SERVES: 8-10




  • 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.