Ingredients
-
2
-
1
-
1
-
2
-
1
-
1 1/2
-
3
-
1/2
-
1
-
1 1/2
-
-
-
-
-
Directions
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!,Doubled the recipe. Made vegan with Miyokos butter, Trader Joes 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 churchs soup suppermany rave reviews and requests for the recipe. I cut all into bite sized pieces. Making this again tonight. Yum!,Has anyone tried making this in the crockpot?
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Soup Pot on Medium Heat, Saut the Onions in the Butter and Oil For 3 to 4 Minutes. |
|
2
Done
|
Stir in the Celery, Cover, and Cook Until Just Soft, Stirring Occasionally. |
|
3
Done
|
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
Done
|
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
Done
|
Add the Green Beans, Bell Peppers, and Zucchini to the Soup Pot and Cook Until the Green Beans Are Tender, About 5 Minutes. |
|
6
Done
|
Stir in the Peas and Parsley, Simmer For 2 More Minutes, and Then Remove from the Heat. |
|
7
Done
|
Discard the Bay Leaf. |
|
8
Done
|
Puree the Reserved Vegetables With the Milk and Cheeses to Make a Smooth Sauce. |
|
9
Done
|
Stir the Sauce Into the Soup and Gently Reheat. |
|
10
Done
|
Serve Hot. |
