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Tuesday, February 6, 2018

Winter Vegetable Chowder

This is a winter soup with winter veggies and the secret that makes it so good is adding the cream at the end.
Serves 4-6

What you need:
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 leek, halved lengthwise, washed thoroughly and sliced 1/2-inch thick
2 shallots, chopped
4 cloves garlic, sliced or chopped
2 large bay leaf
1 tsp parsley
1 tsp thyme
2 potatoes, peeled and cut into 1/2- to 1-inch dice
1 large parsnip, diced
1 large carrot, diced
1 small or 1/2 large head cauliflower, cut into bite-size pieces and small florets
1 rounded pint (about 3 cups) Brussels sprouts, cored and shredded or 1/2 head small white cabbage, cored and chopped
Salt and pepper
About 1/8 teaspoon ground cinnamon
About 1/4 teaspoon ground cardamom
About 1/2 teaspoon ground ginger
About 1/2 teaspoon white pepper
About 1 teaspoon dry mustard
1/2 cup dry white wine(optional)
6 cups vegetable or chicken stock
1 cup heavy cream
Parsley and/or toasted breadcrumbs*, to serve

*To thicken soup stir in 2 tbsp flour to the veggies before adding the stock, this will thicken if you like thicker chowders
*To make breadcrumbs toss large, homemade breadcrumbs in brown butter and granulated garlic, and mix with parsley for a vegetarian topping. Or, crisp up some bacon bits and brown breadcrumbs in the drippings; mix with chopped parsley.

How to Make it:

Heat a large soup pot over medium-high heat with olive oil, 2 turns of the pan. Melt butter into the oil and once it foams, add vegetables and spices, and stir to coat. Partially cover pot and sweat vegetables 8-10 minutes, stirring occasionally. Add wine and stock, and simmer 20-30 minutes. Stir in cream and reduce heat to low; remove bay and herb bundle. Adjust seasonings to taste.

Serve in bowls with crackers or breadcrumb if you like.

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