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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (309g) Recipe makes 8 servings |
||
| Calories 203 | ||
| Calories from Fat 107 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.0g | 18% | |
| Saturated Fat 6.5g | 32% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 32mg | 10% | |
| Sodium 617mg | 25% | |
| Potassium 464mg | 13% | |
| Total Carbohydrate 16.9g | 5% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 4.1g | ||
| Protein 8.3g | 16% | |
Very Creamy Vegetable Chowder a la Moosewood
By: Tish
Mar 6, 2003
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!
SERVES 8 -10
Ingredients
- 2 cups chopped onions
- 1 tablespoon butter
- 1 tablespoon canola oil or other vegetable oil
- 2 celery ribs, diced
- 1 cup peeled and diced carrot
- 1 1/2 cups diced potatoes
- 3 cups water or 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 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.
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- Course > Main Dish
- Course > Soups > Chowders
- Main Ingredient > Vegetables > Green/Yellow Beans
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
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- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Fall
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- Occasion > Taste/Mood > Comfort Food
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- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Herb-Cat
On Oct 28, 2009
This was an ok soup. Nothing special. A great way to add veggies to a diet though.
From: Eat Your Vegetables!
On Oct 18, 2009
I highly recommend making this with fresh vegetables. The first time I made it, I tried to cheat and use frozen, but it just watered down the soup and made it very bland. Fresh vegetables are always best, but especially in this soup!
From: myrar
On Aug 6, 2006
....and in my dream, I was eating this wonderful, warming, creamy chowder.... oh wait, pinch me, that wasn't a dream, it was for real. Seriously, I find this chowder to be a great hit and the first thing I think of when I'm craving comfort food. I use an organic vegetable broth, and add all kinds of veggies that I find in my refrigerator. However, I do leave out the peas, personal preference. I try different cheeses, depending on what I have and add some leeks. I simmer this low and slow for an hour or so. I think you could just about add any veggie you like and even add some cooked chicken. Thanks for posting.
From: DeeDee
On Apr 25, 2006
I made this a while ago and forgot to rate it. It was absolutely delicious. I did make a couple of minor changes though. We had bbq seafood skewers leftover from the night before that I added at the last minute to heat through. (shrimp, scallops, monkfish) They were basted with a very hot sauce. What an amazing flavour it gave the soup. I used chicken broth instead of water, used evaporated milk for a little bit of a thicker soup and omitted the cheese. We loved it. I will definitely make this again.
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