Rachaels Winter Vegetable Chowder Food

RACHAEL'S WINTER VEGETABLE CHOWDER

Steps:

• Heat a large soup pot over medium-high heat with olive oil, 2 turns of the pan
• Melt butter into the oil and once it foams, add vegetables and spices, and stir to coat
• Partially cover pot and sweat vegetables 8-10 minutes, stirring occasionally
• Add wine and stock, and simmer 20-30 minutes
• Stir in cream and reduce heat to low; remove bay and herb bundle
• Stir in lemon juice and adjust seasonings to taste
• Serve in bowls with parsley and breadcrumb topper of choice

CREAMY WINTER VEGETABLE SOUP

Steps:

• For the creamy winter vegetable soup: Heat the EVOO in a large soup pot or Dutch oven over medium-high heat. Add the garlic, carrots, celery, leeks, parsnips, potatoes, fennel and squash as you chop them and sprinkle with some salt and pepper. Nestle the bay leaves and herb bundle into the vegetables, partially cover and cook until softened, stirring occasionally, 10 minutes. Pour in the wine and reduce until almost evaporated. Then add the stock, bring to a boil and then turn down to a simmer. Meanwhile, melt the butter in a medium saucepan over medium to medium-high heat, and then whisk in the flour 1 minute. Whisk in the milk and season with salt, pepper and nutmeg. Cook until the sauce thickens enough to coat the back of a spoon. Pour the thickened milk mixture into the simmering vegetable soup, stir to combine and simmer a couple of minutes. For the cheesy croutons: Preheat the oven to 350 degrees F. Heat the butter and oil in a large skillet over medium to medium-high heat. Stir in the garlic 1 minute, and then add the bread and toast until golden, stirring occasionally. Transfer to baking sheet and dress with the cheese. Bake to set the cheese and further dry out the croutons, 10 to 12 minutes. Remove the herb bundle and bay leaves from the soup and serve with the croutons.

RUSTIC ROASTED WINTER VEGETABLE CHOWDER

Steps:

• Heat oven to 400 degrees Fahrenheit.
• In a large bowl, toss the butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons olive oil and 1/2 teaspoon coarse salt. Spread in a single layer on a large baking sheet and roast until tender and browned in places, about 40 minutes, turning a couple of times while roasting.
• While the veggies are roasting, prepare the base of the soup. To a large saucepan over low heat, add 3 tablespoons olive oil. Add the onion along with a pinch of salt and a bit of pepper, then cook, stirring occasionally, until soft, about 10 minutes.
• Stir in the flour and cook for 3 minutes, stirring constantly.
• Stir in the vegetable broth. Add the potatoes and thyme. Bring to a boil over medium heat then reduce heat to low. Simmer uncovered for 15 minutes or until potatoes are soft. Remove from heat. Pick out the thyme stems and discard.
• Stir in the roasted vegetables. Carefully transfer about 3 cups of the chowder to the pitcher of a blender. Puree until smooth. Return the pureed mixture to the pot and stir to combine. The soup should be thick, rich, and creamy.
• Stir in the milk. Place the pot back on the burner, and, with the heat on medium-low, return to a simmer, stirring often to prevent burning.
• Taste and add additional salt and pepper if desired.
• Serve garnished with an additional turn of cracked pepper and thyme leaves. Sometimes, I'll reserve a few of the roasted veggies for garnish too.

CREAMY VEGETABLE CORN CHOWDER

Steps:

• Heat a medium soup pot over medium-high heat with extra-virgin olive oil. Add bacon to hot oil and cook until crisp.
• Add onion, corn, zucchini, potatoes, and bell pepper as you get them chopped.
• Add bay leaf, thyme, paprika, salt, and pepper.
• Cook 7-8 minutes to soften vegetables.
• Sprinkle flour into the pot, stir, and cook 1 minute. Stir in stock and let come up to a bubble, thickening.
• Stir in cream, parsley, and hot sauce, simmering 5 minutes.

NORTH COUNTRY CORN CHOWDER (RACHAEL RAY)

Steps:

• Heat a deep pot over medium to medium-high heat. Add oil and potatoes. Cover and cook 5 minutes, stirring frequently.
• Add onion, celery, red bell pepper, and bay leaves. Season with Old Bay, salt and pepper. Cover and reduce heat a bit, cook a few minutes more, stirring occasionally.
• Uncover and whisk in flour. Cook a minute more. Add corn, broth, and milk. Bring soup to a boil, reduce heat, and simmer, 7 to 10 minutes, to thicken. Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions and oyster crackers.

WINTER VEGETABLE CHOWDER

Steps:

• 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"-wide slices. Rinse leeks in large bowl of cold water. Swish to remove sand. With hands, transfer rinsed leeks to colander, leavving sand in bottom of bowl. Repeat rinsing and draining sereral times, until all sand is removed. Drain well.
• In a 6 qt saucepot, heat olive oil on medium-high heat until hot. Add leeks, celery, and parsnips, and cook 10 to 12 minutes, or until all vegetables are tender, stirring occasionally.
• Add potatoes, squash, broth, water, thyme, salt and pepper; heat to boiling over medium-high heat. Cover saucepan, then reduce heat to medium-low and simmer for about 10 minutes or until the vegetables are tender.
• Stir in half and half and hat through, about 13 minutes.
• Spoon into tureen and garnish with the sprig.

RACHAEL'S CLAM CHOWDER

Steps:

• In a medium pot over medium high heat, melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper, Old Bay and hot sauce and cook 5 minutes. Add flour and cook a minute more.
• Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
• Remove thyme sprigs before serving. The leaves will have fallen off into the soup.