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Kate: Broccoli Chowder

December 18, 2010

Broccoli Chowder
¼ c butter
1 medium-sized onion, finely chopped
1 clove garlic, finely chopped
2 medium-sized potatoes, peeled and diced
1 quart homemade vegetable broth (see below)
1 tsp dried thyme
¾ tsp salt
½ tsp black pepper
1 bunch broccoli, broken into tiny florets

Melt butter in heavy pot and sauté onion and garlic till tender but not browned. Add potatoes and sauté for 4 minutes longer. Add broth, thyme, salt and pepper, and bring to boil, cover and simmer 15 minutes or until potatoes are tender.

Add broccoli, cover, and cook for 7 minutes or until florets are barely tender.

Vegetable Broth
½ c vegetable oil
4 carrots, diced
4 celery stalks, diced
3 large onions, chopped
6 medium-sized potatoes, diced
3 turnips, diced
3 cups parings from scrubbed carrots, potatoes, turnips, parsnips if available
3 quarts water
2 bay leaves, crumbled
1 tb salt
½ tsp pepper
small bunch parsley

Heat oil in large heavy pot and sauté vegetables for 20 minutes, stirring often.
Add remaining ingredients, bring to boil, covered partially, and simmer for 2 hours.
When cooled, put through fine sieve or run through blender. Cool, chill and freeze in pints or quarts. Makes about 5 quarts.

* recipes from The Natural Foods Cookbook

You can read Kate’s blog here!

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