This is a recipe I made a couple times and our whole family loved it. It was out of a cookbook I had gotten from the library and after returning the book, I forgot about it and never wrote down the recipe. After a year of trying to search for the cookbook I had found it in, I finally discovered which cookbook I had used and the beloved recipe. This soup is so flavorful and delicious...though it doesn't really taste like clam chowder to me, it is fabulously yum!
New England-Style Chowder (adapted from Vegan Planet)
2 T olive oil
1 large onion chopped
2 celery ribs chopped
5 large potatoes, peeled and cubed
4 cups vegetable stock
1 2in piece of kombu
1 bay leaf
Salt to taste
1 cup unsweetened soy milk
1 T mellow yellow miso dissolved in 2 T water (I actually tried mellow brown rice miso in the batch I made the other night - I would prefer the mellow yellow soy miso as it is milder but the brown rice was still tasty, just a bit stronger)
8 oz mushrooms, coarsely chopped
1 t old bay seasoning
Heat stockpot with oil in it. Saute the onions and potatoes until browned. Add the stock, kombu, bay leaf, salt. Bring to a boil, reduce heat to medium and cook until veggies are soft. Remove kombu and bay leaf. Use food processor to puree half of the soup mixture. Return to pot. Add milk, 1/2 t Old Bay and miso and stir until well combined. In a separate pan, heat 2 t oil and add mushrooms and celery. Cook until tender. Sprinkle with 1/2 t Old Bay and stir until well distributed. Serve soup topped with a spoonful of mushroom mixture.
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