Winter Vegetable Chowder



The Milk

  • 2 cups milk, whole

  • 3 large parsley branches

  • ½ teaspoon dried thyme

  • 2 bay leaves

  • ½ onion sliced

  • 10 peppercorns, lightly crushed

  • 5 juniper berries, lightly crushed

The Soup

  • 2 tablespoons butter

  • 2 large leeks

  • 4 cups of chopped winter vegetables

  • 3 boiling potatoes

  • 2 small bay leaves

  • 2 tablespoons chopped parsley

  • salt and freshly milled pepper

  • 2 tablespoons flour

  • 4 to 6 large slices sourdough or country style bread, toasted

  • grated gruyere or parmesan cheese

  • Chopped parsley, tarragon, or lovage


Put everything for the milk in a saucepan, bring it to a boil, then turn off the heat. Cover and set aside while you prepare the vegetables.

Melt the butter in a soup pot over low heat. Add the vegetables, bay leaves, parsley, and 1 ½ teaspoons of salt. Cover and cook for 10 minutes. Stir in the flour and add five cups of water, bring to a boil. Lower the heat and simmer, partially covered, until the vegetables are tender, about 25 minutes. Pour the milk through a strainer right into the soup. Taste for salt and season with pepper. To serve, lay a piece of toast in each bowl, cover it with grated cheese, ladle the soup on top, and sprinkle with parsley.

About the Teacher

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Deborah Madison
Deborah Madison is an American chef, writer and cooking teacher. She has been called an expert on vegetarian... Read more