The New Meat

Cooking Green Recipe

Two Potato Chowder

by Kay Bushnell

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