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.
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