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Vegetable Herb Chowder


2 tbsp Lactantia Butter 30 ml
2 onions, diced 2
1 celery stalk, diced 1
1 red pepper, diced 1
2 cups potatoes, diced 500 ml
1 cup sweet potato, diced 250 ml
5 cups vegetable stock 1250 ml
2 tbsp fresh parsley, chopped 30 ml
1 tbsp fresh thyme leaves, chopped 15 ml
2 whole bay leaves 2
1 cup cut green beans 250 ml
1 cup Beatrice Light Cream 250 ml
Active Time: 25 minutes
Cooking Time: 30 minutes
Serves 6


1. In a large heavy saucepan
melt butter over medium heat. Sauté onion, celery
and pepper until soft about 3 minutes, add potatoes, and
stir well. Cover and allow to cook for 5 minutes stirring
often.
2. Add parsley, thyme, bay leaves and vegetable stock.
Simmer, uncovered for about 10 minutes. Add green beans
and simmer for an additional 15 minutes.
3. Over low heat stir in cream and adjust seasoning as
required. Reheat slowly, do not allow to boil. Before
serving discard bay leaves.