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Ingredientes
- 1 sm head broccoli - (1/2 lb)
- 1 lrg boiling potato - (1/2 lb)
- 1 lrg onion minced
- 1 x red bell pepper cut 1/2" pcs
- 1 lrg garlic clove finely minced
- 2 Tbsp. unsalted butter
- 1 tsp grnd cumin
- 1 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/2 tsp dry mustard
- 2 Tbsp. all-purpose flour
- 3/4 c. heavy cream
- 1 1/2 c. coarsely-grated sharp Cheddar - (6 ounce)
Direcciones
- Throw away tough lower third of broccoli stem. Peel remaining stems and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water, till just tender, 2 to 3 min. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 c. cooking water for chowder.
- Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-qt heavy pot over moderate heat, stirring occasionally, till onion is softened 8 to 10 min. Add in cumin, salt, pepper, and mustard and cook, stirring 1 minute. Add in flour and cook, stirring, 2 min. Add in reserved cooking water and simmer (partially covered), stirring occasionally, till potatoes are tender, about 10 min. Stir in cream and cheese and cook, stirring, till cheese is melted, then season with salt and pepper.
- Puree about 2 c. of chowder in a blender till smooth (use caution when blending warm liquids) and return to pot. Add in florets and cook over moderate heat, stirring occasionally, till heated through, about 2 min.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 4 servings | |
| Calories 227 | |
| Calories from Fat 127 | 56% |
| Total Fat 14.52g | 18% |
| Saturated Fat 8.9g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 613mg | 26% |
| Potassium 496mg | 14% |
| Total Carbs 22.09g | 6% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.44g | 2% |
| Protein 3.69g | 6% |
