Cauliflower and Red-Pepper Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This tastes better after it's chilled for a few hours and the flavors have had a chance to meld. Leaving a portion of the soup chunky gives the finished product a hearty consistency. Serve with baguettes or breadsticks. Ingredients:
1 tablespoon butter |
2/3 cup minced shallots (about 4 large) |
1/2 cup sliced celery |
2 (14 1/2-ounce) cans vegetable broth |
1 1/2 cups water |
6 cups finely chopped cauliflower florets (about 1 head) |
2 cups finely chopped red bell pepper (about 2 medium) |
1 cup finely chopped peeled red potato |
1 bay leaf |
1 cup 2% reduced-fat milk |
1/2 teaspoon black pepper |
3 tablespoons minced fresh or 1 tablespoon dried basil |
5 tablespoons fat-free sour cream |
Directions:
1. Melt the butter in a Dutch oven over medium heat. Add shallots and celery; cook 5 minutes, stirring constantly. Add broth and water; bring to a boil. Add cauliflower, bell pepper, potato, and bay leaf; return to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in milk and black pepper. Cool slightly; discard bay leaf.
2. Place 1 1/2 cups soup in a blender or food processor; process until smooth. Pour the pureed soup into a large bowl. Repeat the procedure with an additional 1 1/2 cups soup. Add the remaining soup to the pureed soup, and stir in basil. Return the soup to the pan, and bring to a boil over medium-high heat, stirring frequently. Remove from heat. Spoon 2 cups soup into each of 5 bowls; top each serving with 1 tablespoon sour cream.
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