Spotlight Magazine for North Mansfield March 2015 Spotlight Magazine for Mansfield South, March 2015 | Page 14

Spotlight Magazine Vegetable Chowder vegetable chowder is Thisfor measuring. In theadapted from an American recipe. U.S. they use cups It’s quite a liberating way to cook. Don’t worry if you don’t have a proper set of measuring cups. Simply use any large cup or mug. The proportions will stay the same, you’ll simply have slightly more or less broth! Preparation time: 30 minutes Cooking time: 25 minutes Serves 2 (approximately) Ingredients 1/2 cup chopped red or green pepper 1/2 cup chopped onions 1/4 cup butter or margarine 1 cup chopped celery 1 cup diced cauliflower 1 cup diced carrot 1 cup diced broccoli 3 cups fresh chicken stock Salt to taste 14 Ground black pepper to taste 1/2 cup plain flour 1-2 cups milk 1 tablespoon chopped fresh parsley 3 cups grated cheddar cheese Method Sauté the peppers and onions in butter until tender. Add remaining vegetables, stock, salt and black pepper; bring to a boil. Reduce heat: simmer covered for 20 minutes, or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted. www.spotlightlocal.co.uk • 01623 706570 • [email protected]