Recipe: Winter Vegetable Chowder (blender)
SoupsWINTER VEGETABLE CHOWDER
Makes 3 quarts
FOR THE MILK AND AROMATICS:
2 cups milk
4 large parsley branches
1 large thyme sprig or 2 pinches of dried
2 bay leaves
1 garlic clove, halved
10 peppercorns, lightly crushed with 5 juniper berries
FOR THE SOUP:
3 tablespoons butter
4 leeks, about an inch across, white parts plus 1 inch of the greens, sliced diagonally about 1-inch thick and rinsed
8 to 10 cups vegetables, peeled and cut into big chunks (such as turnips, parsnips, rutabagas, potatoes, a few celery stalks, and celery roots)
2 cups or 10 ounces of carrots, peeled and left whole if only 3 inches long, otherwise cut into large pieces
2 bay leaves
2 tablespoons chopped parsley
Sea salt and freshly ground pepper
3 tablespoons flour
TO SERVE:
6 large slices country bread, toasted
Grated or sliced Gruyere or Cantal cheese (to cover the toast)
Chopped parsley or tarragon or a mixture (for garnish)
Put all the ingredients for the milk and aromatics in a saucepan, slowly bring to a boil, then turn off the heat. Cover and set aside while you prepare the vegetables.
Melt the butter in a wide soup pot. Add the vegetables, bay leaves and parsley and sprinkle with 1 1/2 teaspoons salt. Cook over medium heat for 5 minutes or so to heat them up, gently moving them about the pan.
Stir in the flour, then add 5 cups water. Bring to a boil, then lower the heat and simmer, partially covered, until the vegetables are tender but still a tad firm, 15-20 minutes.
Strain the milk into a blender, add 1 cup of the vegetables, and puree until smooth. Add the puree back to the soup. Taste and add salt and pepper to your liking.
TO SERVE:
Lay a piece of toast in each bowl, cover it with grated cheese, spoon the soup with its liquid on top, and sprinkle with the chopped herbs.
Source: Vegetable Soups From Deborah Madison's Kitchen by Deborah Madison
Makes 3 quarts
FOR THE MILK AND AROMATICS:
2 cups milk
4 large parsley branches
1 large thyme sprig or 2 pinches of dried
2 bay leaves
1 garlic clove, halved
10 peppercorns, lightly crushed with 5 juniper berries
FOR THE SOUP:
3 tablespoons butter
4 leeks, about an inch across, white parts plus 1 inch of the greens, sliced diagonally about 1-inch thick and rinsed
8 to 10 cups vegetables, peeled and cut into big chunks (such as turnips, parsnips, rutabagas, potatoes, a few celery stalks, and celery roots)
2 cups or 10 ounces of carrots, peeled and left whole if only 3 inches long, otherwise cut into large pieces
2 bay leaves
2 tablespoons chopped parsley
Sea salt and freshly ground pepper
3 tablespoons flour
TO SERVE:
6 large slices country bread, toasted
Grated or sliced Gruyere or Cantal cheese (to cover the toast)
Chopped parsley or tarragon or a mixture (for garnish)
Put all the ingredients for the milk and aromatics in a saucepan, slowly bring to a boil, then turn off the heat. Cover and set aside while you prepare the vegetables.
Melt the butter in a wide soup pot. Add the vegetables, bay leaves and parsley and sprinkle with 1 1/2 teaspoons salt. Cook over medium heat for 5 minutes or so to heat them up, gently moving them about the pan.
Stir in the flour, then add 5 cups water. Bring to a boil, then lower the heat and simmer, partially covered, until the vegetables are tender but still a tad firm, 15-20 minutes.
Strain the milk into a blender, add 1 cup of the vegetables, and puree until smooth. Add the puree back to the soup. Taste and add salt and pepper to your liking.
TO SERVE:
Lay a piece of toast in each bowl, cover it with grated cheese, spoon the soup with its liquid on top, and sprinkle with the chopped herbs.
Source: Vegetable Soups From Deborah Madison's Kitchen by Deborah Madison
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