Rachael's Winter Vegetable Chowder

by Rachael Ray 3:00 AM, January 29, 2018

Aired January 29, 2018

Serves 4 servings

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 leek, halved lengthwise, washed thoroughly and sliced 1/2-inch thick
2 shallots, chopped
3 cloves garlic, sliced or chopped
1 large bay leaf
1 bundle of thyme and parsley stems
2 potatoes, peeled and cut into 1/2- to 1-inch dice
1 large parsnip or parsley root, diced
1 large carrot, diced
1 small or 1/2 large head cauliflower, cut into bite-size pieces and small florets
1 rounded pint (about 3 cups) Brussels sprouts, cored and shredded or 1/2 head small white cabbage, cored and chopped
Salt and pepper
About 1/8 teaspoon ground cinnamon
About 1/4 teaspoon ground cardamom
About 1/2 teaspoon ground ginger
About 1/2 teaspoon white pepper
About 1 teaspoon dry mustard
1/2 cup dry white wine
6 cups vegetable or chicken stock
1 cup heavy cream
Juice of 1/2 small lemon
Parsley and/or toasted breadcrumbs*, to serve

*Toss large, homemade breadcrumbs in brown butter and granulated garlic, and mix with parsley for a vegetarian topping. Or, crisp up some bacon bits and brown breadcrumbs in the drippings; mix with chopped parsley.


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.


Winter Spiced Butternut Risotto with Sausage, Sage and Walnuts

Deep Winter Minestra Beans and Greans Soup

Tomato-Lentil Soup