Friday, 17 February 2012

Milky Vegetable Chowder

There are lots of creamy soups, but this one is just milky, like an old fashioned chowder. It's surprisingly tasty for such a simple soup, but do use as good a stock as you can get; it's an important part of the soup. I made it with an excellent ham stock once, and I still remember it very fondly. Also nice about this soup; it does not need aging but is good to eat right away. Leftovers will keep for a day or two, but it shouldn't sit around particularly.

6 servings
30 minutes prep time

2 medium carrots
3 cups water
2 or 3 medium-large potatoes

4 or 5 cups chopped green or Savoy cabbage
1 large or 2 medium onions
4 cups chicken or other good stock
2 tablespoons unsalted butter
1 teaspoon sugar
2 tablespoons soy sauce
1/4 teaspoon freshly ground black pepper
1 cup skim or 1 % milk

Peel the carrots, and grate them or dice them fairly finely. Put them in a large soup pot with the water, and bring to a boil. Meanwhile, scrub the potatos, and trim them as needed. Cut them into somewhat larger dice, and add them to the carrots. Boil them for about 10 minutes.

Meanwhile, chop the cabbage, and peel and chop the onions fairly coarsely.

Skim any foam from the carrot and potatoes, then add the chicken stock, butter sugar, soy sauce and pepper. Bring up to the boil again, then add the cabbage and onions. Boil for 6 to 8 minutes,  until the cabbage is tender. Add the milk, and adjust the seasonings. Bring up to steaming hot but don't let the soup boil again.

Last year at this time I made Carrot Bran Muffins.

1 comment:

Robyn said...

Soup looks great! Want to try before my taste for wintery soups goes away!