Manhattan Vegetable Chowder

Name: Manhattan Vegetable Chowder
Ingredients: 3 tablespoons olive oil; 1 1/2 cups diced onions; 1/2 teaspoon smoked paprika; salt; 1 cup diced carrot; 1 cup diced celery; 1 cup diced winter squash; 1 cup fennel, cored, halved and thickly sliced; 1 teaspoon fresh thyme; 1/2 cup dry white wine; 8 cups light vegetable stock; 2 lbs fresh plum tomatoes, peeled, seeded & diced with juice; 1 bay leaf; dried marjoram, dried oregano; 1 pinch chili flakes; 2 cups peeled diced potatoes; 1 teaspoon finely grated orange zest; 1 tablespoon fresh orange juice; hot pepper sauce, to taste; lemon juice, to taste; fresh ground pepper, to taste

21 ingredients

5 steps

Ingredients

3 tablespoons olive oil
1 1/2 cups diced onions
1/2 teaspoon smoked paprika
salt
1 cup diced carrot
1 cup diced celery
1 cup diced winter squash
1 cup fennel, cored, halved and thickly sliced
1 teaspoon fresh thyme
1/2 cup dry white wine
8 cups light vegetable stock
2 lbs fresh plum tomatoes, peeled, seeded & diced with juice
1 bay leaf
dried marjoram, dried oregano
1 pinch chili flakes
2 cups peeled diced potatoes
1 teaspoon finely grated orange zest
1 tablespoon fresh orange juice
hot pepper sauce, to taste
lemon juice, to taste
fresh ground pepper, to taste

Directions

1

Heat olive oil in large saucepan over medium heat. Add onions, smoked paprika and a pinch of salt and cook, stirring occasionally, until soft but not browned, about 10 minutes.
2

Add carrots, celery, fennel, winter squash and thyme, season with a little more salt and cook for another 5 minutes, stirring often.
3

Pour in white wine, increase heat to high and bring to a boil. Add vegetable stock, tomatoes, bay leaf, marjoram, oregano and chili flakes.
4

Return to a boil, add potatoes and reduce heat to medium and simmer 10 minutes.
5

Add orange zest and juice along with a dash of hot pepper sauce. Taste and adjust seasonings with lemon juice, salt and freshly ground pepper.