Broccoli And Cauliflower Chowder
- 1 Tbsp. butter
- 1 Tbsp. vegetable oil
- 1 large leek, cleaned and thinly sliced
- 3 large garlic cloves, minced
- 1 small red bell pepper, 1/2-inch dice
- 2 c. finely chopped broccoli
- 2 c. finely chopped cauliflower
- 1 large potato, peeled and cut into 1-inch dice
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. white pepper
- dash of cayenne pepper
- 2 (14 1/2 oz.) cans chicken broth
- 1 (12 oz.) can evaporated skim milk
- Heat butter and oil in soup pot over medium low heat.
- Add leeks.
- Cook, covered, for 10 minutes or until very soft.
- Add garlic and cook 5 minutes longer.
- Add diced pepper, broccoli, cauliflower, potato, chicken broth and all seasonings.
- Bring to a boil.
- (Mixture will be thick.) Turn heat down to simmer and cook, covered, 35 minutes or until veggies are very tender.
- Add evaporated skim milk and heat through.
- Makes 6 servings.
butter, vegetable oil, garlic, red bell pepper, broccoli, cauliflower, potato, thyme, salt, white pepper, cayenne pepper, chicken broth, milk
Taken from www.cookbooks.com/Recipe-Details.aspx?id=219959 (may not work)