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Cauliflower Chowder

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Cauliflower Chowder

Directions

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Ingredients :

  • 1 tablespoon margarine
  • 2 stalks celery
  • chopped
  • 1 small onion
  • chopped
  • 28 ounces vegetable broth
  • 1 ½ cups water
  • 1 head cauliflower
  • finely chopped
  • 1 large potato
  • peeled and chopped
  • 1 (16 ounce) jar roasted red peppers
  • drained and chopped
  • 1 cup evaporated milk
  • Methods :

  • Melt margarine over medium heat in a Dutch oven. Add celery and onion and cook, stirring occasionally, for 5 minutes.
  • Pour vegetable broth and water into the Dutch oven and bring to a boil. Add cauliflower and potato; return to a boil. Reduce heat to low and let simmer until potato is tender, about 20 minutes.
  • Stir red peppers and evaporated milk into the simmering mixture and heat for 2 minutes more. Pour soup carefully into an electric blender or food processor and puree until smooth. Return soup to the Dutch oven and bring to a slow boil, stirring constantly, until thoroughly heated, about 5 minutes more.
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