Manhattan chowder

Yield: 6 servings

Measure Ingredient
1 teaspoon Olive oil, cold pressed
1 large Onion; chopped
2 \N Carrots; diced
1 \N Celery stalk; sliced
10 \N Parsley sprigs; chopped
28 ounces Tomatoes, canned; crushed
5 cups ;water
1 teaspoon Salt
¼ teaspoon Pepper, black
⅛ teaspoon Pepper, white
1 \N Bay leaf
1 teaspoon Thyme
3 mediums Potatoes; diced
2 tablespoons Nutritional yeast
2 tablespoons Wakami sea vegetable, dry; crumbled (optional)
\N \N Soup crackers

1. Heat the oil in a large saucepan. Add the onion, carrots and celery and cook until the onion is transparent, about 7 minutes. Add the parsley, tomatoes, water, salt, pepper, bay leaf, and thyme.

Bring to a boil, reduce heat, and simmer for 40 minutes.

2. Add the potatoes, nutritional yeast and wakami and cook for 20 minutes more or until the potatoes are tender but not mushy. Wakami adds a seafood flavor. Crumble the soup crackers into the chowder and serve hot.

Note. Remove the bay leaf before serving.

The High Road to Health, Lindsay Wagner and Ariane Spade MM by DEEANNE

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