Vegetable Chowder


This vegetable chowder is adapted from an American recipe. In the U.S. they use cups for measuring. It’s quite a liberating way to cook. Don’t worry if you don’t have a proper set of measuring cups, just use any large cup or mug. The proportions will stay the same, you’ll simply have slightly more or less broth!


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 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. •


• Combine flour and milk until smooth; stir into pan. •


Reduce heat: simmer covered for 20 minutes, or until the vegetables are tender.


Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.


60 To advertise in thewire t. 07720 429 613 e. the.wire@btinternet.com Serves 2


Preparation time: 30 minutes


Cooking Time: 25 minutes


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