Cooking Green Recipe
Two Potato Chowder
This is a wonderful, nourishing soup with a sublime flavor.
3 c. yellow (not orange) sweet potatoes, peeled and chopped into 1/2” chunks
3 c. Russet potatoes, peeled and cut into 1/2” chunks
1 med. carrot, peeled and cut into 1/4” square pieces
1 onion, chopped finely
2 med. stalks celery, strings removed, chopped into 1/4” pieces
4 c. vegetable broth or mock chicken broth (OR 4 tsp. vegetable or mock chicken broth powder in 4 cups water)
1 T. soy-based mock bacon bits
1/3 c. red lentils
1/3 c. almond butter
2-2.5 t. salt, add gradually to taste
1/8 t. white pepper
2 T. fresh chives, chopped finely (opt.)
Simmer chopped carrot in a separate small saucepan until carrots are very soft and tender. Drain and set aside.
While carrots are cooking, peel both kinds of potatoes, cut into 1/2” chunks, and submerge under water in a bowl. In a large saucepan or soup pot, cover onion, celery, and leek with a little water and simmer until vegetables are translucent. Then add 4 cups of broth, drained potatoes, mock bacon bits, and red lentils. Bring to a boil and simmer until all vegetables are thoroughly cooked (about 25 minutes). Transfer 2/3 of soup to a blender jar in batches; add almond butter to first batch; and whiz until smooth. (Important: Start blender on the lowest speed, and hold lid down tightly to avoid an explosion of hot soup.) Pour the blended soup into a bowl. Eventually return all blended soup to the main pot containing 1/3 of the unblended soup.
Stir in carrots, salt, and white pepper, and simmer a few minutes. You may wish to thin soup with a little rice milk, other plant-based milk, or water. Chives can be sprinkled into the soup pot or over each serving.
Copyright Kay Bushnell