Cauliflower and Red-Pepper Chowder

Cauliflower and Red-Pepper Chowder Recipe
Randy Mayor; Lydia DeGaris-Pursell
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.

Yield:

5 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 168
Caloriesfromfat 31 %
Fat 5.7 g
Satfat 3.1 g
Monofat 1 g
Polyfat 0.3 g
Protein 8.6 g
Carbohydrate 24.8 g
Fiber 5.3 g
Cholesterol 15 mg
Iron 1.5 mg
Sodium 809 mg
Calcium 130 mg

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

Preparation

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.

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.

Note:

October 2001
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