Winter Vegetable Chowder
From Good Housekeeping
Nutritional Information
(per serving)
Calories 215
Total Fat 8g
Saturated Fat 3g
Cholesterol 11mg
Sodium 560mg
Total Carbohydrate 35g
Dietary Fiber 5g
Sugars --
Protein 5g
Calcium --
Serves: 8
Yields: 15 cups
Total Time: 50 min
Prep Time: 40 min
Cook Time: 10 min
Ingredients
6 medium leeks
2 tablespoon(s) olive oil
4 medium stalks celery, chopped
3 medium parsnips, peeled and chopped
2 medium red potatoes, cut into 1/2-inch pieces
1 (2-pound) butternut squash, cut into 1/2-inch pieces
2 can(s) (14- to 14 1/2-ounce) vegetable broth
4 cup(s) water
1/2 teaspoon(s) chopped fresh thyme leaves plus thyme sprig for garnish
1 teaspoon(s) salt
3/4 teaspoon(s) coarsely ground black pepper
1 cup(s) half-and-half or light cream
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Directions
1.Cut off roots and trim dark-green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/2-inch-wide slices. Rinse leeks in large bowl of cold water; swish to remove sand. With hands, transfer leeks to colander, leaving sand in bottom of bowl. Repeat rinsing and draining, several times, until all sand is removed. Drain well.
2.In 6-quart saucepot, heat oil on medium-high until hot. Add leeks, celery, and parsnips, and cook 10 to 12 minutes or until all vegetables are tender, stirring occasionally.
3.Add potatoes, squash, broth, water, thyme, salt, and pepper; heat to boiling on medium-high. Cover; reduce heat to medium-low and simmer about 10 minutes or until vegetables are tender. Stir in half-and-half and heat through, about 13 minutes. Spoon half of soup into tureen and garnish with thyme sprig; then spoon remaining into freezer-safe containers (see Thawing and Reheating Tips).
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Tips & Techniques
To reheat after thawing:
Top of range: In covered saucepan, heat to boiling on medium, about 25 minutes, stirring often.
Microwave oven: Heat in microwave-safe bowl, covered, on Low (30 percent) 10 minutes, stirring once or twice, then on High 15 to 20 minutes, stirring once.
From Good Housekeeping
Nutritional Information
(per serving)
Calories 215
Total Fat 8g
Saturated Fat 3g
Cholesterol 11mg
Sodium 560mg
Total Carbohydrate 35g
Dietary Fiber 5g
Sugars --
Protein 5g
Calcium --
Serves: 8
Yields: 15 cups
Total Time: 50 min
Prep Time: 40 min
Cook Time: 10 min
Ingredients
6 medium leeks
2 tablespoon(s) olive oil
4 medium stalks celery, chopped
3 medium parsnips, peeled and chopped
2 medium red potatoes, cut into 1/2-inch pieces
1 (2-pound) butternut squash, cut into 1/2-inch pieces
2 can(s) (14- to 14 1/2-ounce) vegetable broth
4 cup(s) water
1/2 teaspoon(s) chopped fresh thyme leaves plus thyme sprig for garnish
1 teaspoon(s) salt
3/4 teaspoon(s) coarsely ground black pepper
1 cup(s) half-and-half or light cream
--------------------------------------------------------------------------------
Directions
1.Cut off roots and trim dark-green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/2-inch-wide slices. Rinse leeks in large bowl of cold water; swish to remove sand. With hands, transfer leeks to colander, leaving sand in bottom of bowl. Repeat rinsing and draining, several times, until all sand is removed. Drain well.
2.In 6-quart saucepot, heat oil on medium-high until hot. Add leeks, celery, and parsnips, and cook 10 to 12 minutes or until all vegetables are tender, stirring occasionally.
3.Add potatoes, squash, broth, water, thyme, salt, and pepper; heat to boiling on medium-high. Cover; reduce heat to medium-low and simmer about 10 minutes or until vegetables are tender. Stir in half-and-half and heat through, about 13 minutes. Spoon half of soup into tureen and garnish with thyme sprig; then spoon remaining into freezer-safe containers (see Thawing and Reheating Tips).
--------------------------------------------------------------------------------
Tips & Techniques
To reheat after thawing:
Top of range: In covered saucepan, heat to boiling on medium, about 25 minutes, stirring often.
Microwave oven: Heat in microwave-safe bowl, covered, on Low (30 percent) 10 minutes, stirring once or twice, then on High 15 to 20 minutes, stirring once.
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