phantomcg
06-19-2005, 05:57 PM
Canice - Thank you so much for re-posting this recipe for me!! It is so, so good. The only changes I made were to use 1 cup of evaporated non-fat milk and 1 cup of half and half in place of the milk called for (I was out of milk but had 1 cup of evaporated milk left over from making corn chowder and had half & half) and to use endamame in place of the peas. I used twice the amount of endamame as peas and added them with the carrots instead of at the end, so some of them did get pureed.
For anyone interested, here's the recipe:
Very Creamy Vegetable Chowder
From Moosewood Restaurant Daily Special by The Moosewood Collective
This is a crowd-pleasing Moosewood standard. There is nothing more appealing and satisfying than a sweet, fresh vegetables in a smooth, saucy Cheddar and cream cheese base: it's food that makes you feel safe and sound and well cared for.
This soup is sweet and mild and filled with enough vegetables for one meal, so serve it with a peppery little salad for contrast.
Serves 8 to 10
Yields 11 cups
Total time: 50 minutes
2 cups chopped onions
1 tablespoon butter
1 tablespoon canola or other vegetable oil
2 celery stalks, diced
1 cup peeled and diced carrots
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 diced red bell peppers
1 cup diced zucchini
1/2 cup fresh or frozen green peas
2 tablespoons chopped fresh parsley
2 cups milk
1 cup grated Cheddar cheese
2 ounces Neufchatel or 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.
Yummy!!!
Cheryl
For anyone interested, here's the recipe:
Very Creamy Vegetable Chowder
From Moosewood Restaurant Daily Special by The Moosewood Collective
This is a crowd-pleasing Moosewood standard. There is nothing more appealing and satisfying than a sweet, fresh vegetables in a smooth, saucy Cheddar and cream cheese base: it's food that makes you feel safe and sound and well cared for.
This soup is sweet and mild and filled with enough vegetables for one meal, so serve it with a peppery little salad for contrast.
Serves 8 to 10
Yields 11 cups
Total time: 50 minutes
2 cups chopped onions
1 tablespoon butter
1 tablespoon canola or other vegetable oil
2 celery stalks, diced
1 cup peeled and diced carrots
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 diced red bell peppers
1 cup diced zucchini
1/2 cup fresh or frozen green peas
2 tablespoons chopped fresh parsley
2 cups milk
1 cup grated Cheddar cheese
2 ounces Neufchatel or 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.
Yummy!!!
Cheryl