no-tofu: carrot and potato chowder

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Carrot and Potato Chowder

 

Recipe By :Sharon Sassaman Claessens

Serving Size : 4 Preparation Time :0:00

Categories : Chowders & Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large potatoes -- peeled and diced

2 cups water

1/2 teaspoon salt

2 tablespoons soy margarine

2 large carrots -- diced

1 small celery stalk -- thinly sliced

1 small turnip -- finely diced

1 large onion -- diced

2 shallots -- minced

1 cup defatted low-sodium vegetable broth

1 tablespoon minced fresh parsley

1/2 teaspoon ground coriander

1/4 teaspoon dried marjoram

 

Bring the potatoes, water and salt to a boil in a large saucepan over

medium-high heat. Reduce heat, cover and simmer 15 to 20 minutes, or until the

potatoes are tender. Drain potatoes, reserving cooking water. Add a little

water, if necessary, to make 2 cups. Process the potatoes in a food processor

just until smooth.

 

While potatoes are simmering, melt the margarine in a large saucepan over medium

heat. Add the carrots, celery, turnip, onion and shallots and cook, stirring

occasionally, until onion is firm-tender, about 4 to 5 minutes. Add cooking

water from potatoes, pureed potatoes, vegetable broth, parsley, coriander and

marjoram and bring to a boil. Reduce heat, cover and simmer 10 minutes, or until

vegetables are tender.

 

Makes 4 servings.

 

Source:

" No-Tofu Vegetarian Cookbook (1997 Claessens) "

S(Archive):

" MC (kitpath) on 04-30-2003 "

Copyright:

" 1997 ISBN: 155788269X "

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Per Serving (excluding unknown items): 168 Calories; 6g Fat (32.0% calories from

fat); 3g Protein; 27g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 636mg

Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 1 Fat.

 

NOTES : Save the cooking water from the potatoes; it is part of the base for

this light, creamy soup. I like to use a variety of potatoes: yellow, red and

russet.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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