Zel's Vegan NutGourmet

Zel Allen Goes Nuts for Good Health

AIN’T NOTHIN’ PROUDER THAN CHOWDER!

Posted by Zel Allen's nutgourmet on September 17, 2009

When the cold weather hits, something inside me seems to purr at the mere mention of soup. Just the thought of that steaming bowl of soup brings visions of snuggly instant contentment. And many soup aficionados will agree that the chopping and stirring process of making the big pot of chunky ingredients feels warming.

Perhaps its knowing that within the hour I’ll be brandishing my soupspoon and ravishing the big bowl that offers reassurance a delicious, homey meal is on the way.

This tasty kettle contains a chowder that is neither thick nor watery, but deliciously in-between. Each spoonful is richly textured with the bits of finely ground almonds and fully loaded with little chunks of carrots, celery, broccoli, and beans. To make this a satisfying entrée, serve the chowder with a salad and hearty whole-grain bread.

I hope you’ll forgive me for this no-photo presentation. Truth is, my honey and I were in too much of a hurry to chow-down this tasty pot of chowder!

WINTER ALMOND CHOWDER

1 1/2 cups whole almonds

8 cups water
5 medium carrots, sliced
3 stalks celery, sliced
1 large onion, chopped
1/3 cup minced parsley
5 cloves garlic, minced

4 cups chopped broccoli
1 (15-ounce) can white kidney beans, drained and rinsed

2 cups water
1/4 cup fresh lemon juice
Pinch cayenne
Salt and pepper

1. Preheat the oven to 350 degrees. Place the almonds in a heavy-duty plastic bag, place it on a firm cutting board, and use a hammer to coarsely chop them. Place the almonds on a baking sheet and roast them for 8 minutes. Cool and finely chop them in the food processor. Set them aside.
2. Combine the 8 cups water, carrots, celery, onion, parsley, and garlic in a large stockpot. Bring the ingredients to a boil, turn the heat down to medium, cover, and simmer for about 20 minutes.
3. Add the broccoli and beans and simmer about 10 minutes longer. Then add the 2 cups water and lemon juice along with the reserved finely chopped almonds. Simmer another 5 minutes to blend flavors thoroughly.
4. Season with cayenne, salt and pepper. Makes 6 to 8 servings.

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