Vegetable and Herb Chowder (SB)

By hmp13

Ingredients

• 2 tablespoons butter
• 1 onion, minced
• 1 leek, finely sliced
• 1 celery stalk, diced
• 1 yellow or green bell pepper, seeded and diced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon flour
• 1 1/4 quarts vegetable stock
• 2 1/2 cups diced potatoes
• A few sprigs of fresh thyme or 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 cup young green beans, thinly sliced
• 1/2 cup milk
• Salt and pepper

Preparation

Step 1

Melt the butter in a heavy bottomed saucepan or flameproof casserole. Add the onion, leek, celery, yellow or green pepper and parsley. Cover and cook slowly over low heat until the vegetables are soft.

Add the flour and stir until well blended. Slowly add the stock, stirring to combine. Bring to a boil, stirring frequently.

Add the potatoes, thyme and bay leaf. Lower the heat and simmer, uncovered, for about 10 minutes.

Add the beans and simmer for 10 to 15 minutes longer until all the vegetables are tender.

Stir in the milk. Season with salt and pepper and heat through. Before serving, discard the thyme stalks and bay leaf. Serve hot.