Ingredients
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1 tablespoon butter
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1 tablespoon canola oil or 1 tablespoon other vegetable oil
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2 celery ribs, diced
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1 1/2 cups diced potatoes
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3 cups water or 3 cups basic light vegetable stock
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1/2 teaspoon dried thyme
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1 bay leaf
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1 1/2 teaspoons salt
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1/2 cup green beans, cut into 1 inch pieces
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1/2 cup red bell pepper, diced
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1 cup zucchini, diced
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2 tablespoons fresh parsley, chopped
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2 cups milk
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1 cup cheddar cheese, grated
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2 ounces neufchatel cheese or 2 ounces cream cheese
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2 cups chopped onions
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1/2 teaspoon ground black pepper
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1 cup peeled and diced carrot
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1/2 cup green peas, fresh or frozen
Instructions
- In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes.
- Stir in the celery, cover, and cook until just soft, stirring occasionally.
- Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes.
- With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
- Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes.
- Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat.
- Discard the bay leaf.
- Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
- Stir the sauce into the soup and gently reheat.
- Serve hot.