Very Creamy Vegetable Chowder a la Moosewood

Ingredients

• 2 cups chopped onions
• 1 tablespoon butter
• 1 tablespoon canola oil or 1 tablespoon other vegetable oil
• 2 celery ribs. diced
• 1 cup peeled and diced carrot
• 1 1/2 cups diced potatoes
• 3 cups water or 3 cups basic light vegetable stock
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 cup green beans. cut into 1 inch pieces
• 1/2 cup red bell pepper. diced
• 1 cup zucchini. diced
• 1/2 cup green peas. fresh or frozen
• 2 tablespoons fresh parsley. chopped
• 2 cups milk
• 1 cup cheddar cheese. grated
• 2 ounces neufchatel cheese or 2 ounces cream cheese

Instructions

1. In a large soup pot on medium heat. sauté the onions in the butter and oil for 3 to 4 minutes.
2. Stir in the celery. cover. and cook until just soft. stirring occasionally.
3. Add the carrots. potatoes. water or stock. thyme. bay leaf. salt. and pepper and bring to a boil; then reduce the heat. cover. and simmer until the vegetables are just tender. about 5 minutes.
4. 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.
5. Add the green beans. bell peppers. and zucchini to the soup pot and cook until the green beans are tender. about 5 minutes.
6. Stir in the peas and parsley. simmer for 2 more minutes. and then remove from the heat.
7. Discard the bay leaf.
8. Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
9. Stir the sauce into the soup and gently reheat.
10. Serve hot.