• vegetable chowder

    From Ben Collver@bencollver@tilde.pink to tilde.food+drink on Mon Mar 6 16:05:47 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Vegetable Chowder
    Categories: Soups, Vegetarian
    Yield: 8 Servings

    1 qt Milk; room temperature
    1/2 pt Heavy cream; room
    -temperature
    1/4 c Butter
    1 md Onion; diced
    1 md Potato; sliced thinly
    1 Carrot; sliced thinly
    1 Stalk fresh broccoli
    1/2 lb Fresh mushrooms; sliced
    2 tb Tamari
    1 c Fresh or frozen; (not
    -canned) peas
    1 c Fresh or frozen corn
    1 Stalk celery; chopped
    Salt
    Pepper
    Fresh parsley; chopped
    1 Scallion; sliced
    1 Fresh tomato; chopped,
    -(optional)
    Tarragon; (optional)
    Basil; (optional)
    Thyme; (optional)
    Savory; (optional)

    Cut off tough end of broccoli. Shave tough outer skin from stem and
    slice stem thinly. Chop flowerets.

    Sauté all vegetables in butter. When veggies are tender, transfer to
    top of double-boiler kettle. Add 1 qt milk, 1/2 pint heavy cream, and
    2 tb tamari. If you have the milk and cream at room temperature
    before you add it to the veggies, this will reduce heating time and
    lessen your chances of curdling. (Optional: lots of extra black
    pepper). If you like you can add a fresh, chopped tomato. Adjust salt.

    Garnish each serving with fresh-chopped parsley and scallions. This
    chowder goes well with crusty, thick slices of garlic bread,
    especially if the garlic bread is covered with grated Parmesan cheese
    and broiled for a few minutes.

    Recipe by Moosewood Cookbook

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