Corn Soup – Creamy American Chowder with homemade vegetable stock – Vegan version

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the canola oil and oil in a large pot over medium heat.

   StoveLarge pot
2. 2
   Add the onion and celery and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 3
   Add the vegetables and fry 3 minutes, stirring, until they are golden.

   Stove

   💡Whatever is fried before the liquids browns at the edges, and its flavor concentrates.
2. 4
   Add the paprika and stir 1 minute.
3. 5
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
4. 6
   Bring to a boil over high heat and skim off the foam.

   Stove
5. 7
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 8
   Strain the stock through a fine sieve.

   Fine sieve
7. 9
   Add the stock and bring to a boil.

   Stove
8. 10
   Turn down the heat and simmer 20 minutes, until the vegetables are completely tender.

   Stove
9. 11
   Partly blend with an immersion blender, leaving some chunks.

   Stick blender
10. 12
    Add the cream, season with salt and black pepper and heat another 5 minutes.

    Stove

    💡The cream or cheese goes in after blending, over low heat: a hard boil after adding them can make the soup separate.
11. 13
    Serve with the parsley.
12. 14
    Serve with toasted bread.