I admit it, I get really tired of veganizing traditional British food. It’s not the way I eat and it’s all roast this meat and congeal that kidney. So clam chowder isn’t mentioned in the Harry Potter series, but I made a perfect replica of my old favourite. It’s the only acceptable substitute for sea life (which I prefer stays alive thxvrymuch) I’ve had in all the years I’ve gone without. In my Harry Potter headcanon, Winky took a trip to the east coast of America (because she is a Free Elf, after all) after the news of Dobby’s death reached her and she picked up this perfect recipe and promptly returned to Hogwarts to make it for the students.
I served mine in these bread bowls, but you needn’t go that extra step if you’re not in a House Elf-y mood or you’re keeping it gluten free.
Recipe
Serves 8
1 cup diced yellow onion
1 cup diced carrot
1 cup diced celery
1 cup chopped Russet potatoes, skins on
1 sheet nori, crumbled
2 teaspoons dried thyme
Water, to cover vegetables
3/4 cup non-dairy margarine, plus one tablespoon for cooking the mushrooms
3/4 cup all purpose flour (swap out for your gluten-free mix easy-peasy)
1 cup non-dairy heavy cream (no nuts in this house, but cashew cream is probably the easiest option!)
3 cups non-dairy, full-fat, unsweetened milk (Soy is best because it’s heavy)
2 tablespoons malt vinegar
8 oz (225 g) diced king oyster mushrooms
8 oz diced cremini mushrooms
1/4 cup white wine
Salt and freshly cracked black pepper, to taste
Flat leaf parsley and dill, for garnish
In large skillet, cover vegetables, nori and dried thyme with water. Season with salt and pepper and bring to a boil. Lower temperature and simmer until the vegetables are tender.
In a second large skillet, melt one tablespoon of margarine and brown the diced mushrooms in small batches. if you crowd the mushrooms, they will not brown properly, so be patient. Once they are browned, season with salt and pepper. Deglaze the pan with white wine. Set aside.
In a large soup pot, melt the 3/4 cup margarine, over medium heat, and slowly whisk in the flour. Once the flour has has a moment to cook, whisk in the heavy cream and the milk. Keep whisking until the mixture has thickened. Don’t let it boil. Add the vegetable mixture, the browned mushrooms and malt vinegar. Stir to combine. Taste and adjust seasonings. If you feel you want more of a fishy taste, you might crumble additional nori on top, but I thought it was perfect with just the one sheet. Top with parsley and dill. Serve immediately.
theleafycauldron.wordpress.com 