Very Creamy Vegetable Chowder A La Moosewood

1. 1

   In a large soup pot on medium heat, saute the onions in the butter and oil for 3 to 4 minutes.

2. 2

   Stir in the celery, cover, and cook until just soft, stirring occasionally.

3. 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. 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. 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. 6

   Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat.

7. 7

   Discard the bay leaf.

8. 8

   Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.

9. 9

   Stir the sauce into the soup and gently reheat.

10. 10

    Serve hot.

* Per serving · 4 servings · Values may vary.