Cauliflower and Red Pepper Chowder

Sautéed shallots combined with vegetable broth and water in stockpot. Mixture brought to a boil over high heat. Cauliflower florets, chopped red bell pepper, chopped potato and bay leaf added to broth and simmered until tender. Milk and fresh ground black pepper incorporated into soup. Soup is pureed and dried basil is added. Served hot topped with sour cream.

Ingredients -

1 tablespoon Butter
2/3 cup Shallots, minced
4 cups Vegetable Broth
1-1/2 cups Cold Water
1 head Cauliflower, chopped into florets
2 cups Red Bell Pepper, finely chopped
1 cup finely chopped Potato
1 Bay Leaf
1-1/2 cups Milk
Fresh Ground Black Pepper, to taste
1 tablespoon Dried Basil
Coarse Salt to taste, if desired
Sour Cream

Preparation:

1. Add butter to large saucepan or stockpot. Heat over medium heat.

2. Sauté shallots until tender.

3. Stir in vegetable broth and water. Increase heat to high and bring to a boil.

4. Stir in cauliflower florets, chopped red bell pepper, chopped potato and bay leaf.

5. Reduce heat to low and simmer 20 minutes. Remove bay leaf.

6. Stir in milk and fresh ground black pepper.

7. Remove half of soup to large bowl. Puree in batches and return to stockpot.

8. Stir in dried basil.

9. Bring to a boil over medium-high heat, stirring frequently.

10. Season chowder with coarse salt.

11. Remove from heat.

12. Serve in individual bowls and top with sour cream.

Cauliflower Recipe Tip -

Shallots

Shallots have a flavor that is more subtle than that of regular onions such as the white or yellow onion. Remove the outer skin and separate the shallot bulbs. The easiest way to cut the shallot is to place it horizontal on a cutting surface leaving the end root uncut and holding the bulb together, slice and dice as desired and then discard the root section.

Cauliflower Recipe Tip -

Basil

Basil or sweet basil as it is also referred to, is available in dried form and fresh leaves. Dried basil will be found with other spices while fresh basil will be found with the vegetables in the produce department. They can be interchanged in many recipes. Dried basil and fresh basil do not impart exactly the same flavor so the results of your cooked dishes will vary.