Cold Winter Days & Warm Vegetable Chowder
What better way to enjoy winter than sharing a hot bowl of Vegetable Chowder?
1 cup chopped sweet onions
1 tablespoon butter
1 tablespoon vegetable oil
2 ea celery stalks, chopped
1 cup carrots, peeled and diced
2 cups potatoes, peeled and diced
3 cups chicken or vegetable stock
1-1/2 cups Broccoli
1-1/2 cups Cauliflower
1/2 tsp black pepper
1/2 tsp salt
1/2 cup frozen peas
1/2 cup frozen corn
1 can evaporated low fat milk
1 cup milk
1 cup grated Gruyere cheese (optional)
1 In a large soup pot on medium heat, saute the onions in the butter and oil for 3-4 minutes. Stir in the celery, cover and cook until just soft, stirring occasionally.
2 Add the vegetables, stock, thyme, salt, and pepper and bring to a boil; then reduce the heat, cover and simmer until the vegetables are just tender, about 5 minutes.
3 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.
4 Puree the reserved vegetables with the milk to make a smooth sauce. Stir the sauce into the soup and gently reheat.
Top with cheese, if desired and serve hot with a nice piece of french bread.