Ingredients and Weight:
- 2 pounds (907 grams) mixed vegetables (such as carrots, celery, potatoes, etc.)
- 2 cups (473 ml) chicken broth
- 1/2 cup (1 stick) butter
- 1/2 cup (125 grams) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup (237 ml) milk or cream
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Prepare the vegetables: peel and dice potatoes, clean and slice other vegetables.
- In a large pot, melt the butter over medium heat.
- Add the flour and stir until well combined, to make a roux (thickening agent for the soup).
- Pour in the chicken broth and stir continuously until the mixture becomes smooth and thickened.
- Add the milk or cream and continue stirring until the mixture is creamy and smooth.
- Add the prepared vegetables, salt, and pepper, and cook until the vegetables are tender.
- Adjust seasoning and serve hot.
Nutritional Information:
- Calories: Approximately 450 calories per serving (based on using 1/2 cup of butter and 1 cup of milk)
- Fat: 28 grams
- Carbohydrates: 40 grams
- Protein: 8 grams
Dish Characteristics:
- Creamy and rich in flavor, with a smooth and hearty texture. The dish is full of vitamins and minerals from the mixed vegetables.
- Suitable for American taste due to its creamy texture and rich flavor.
User Comments:
- "This dish was delicious! The creamy texture was perfect, and the combination of vegetables was very flavorful."
- "I loved the rich flavor of this vegetable chowder. It was very satisfying and filling."
- "The dish was well-balanced and had a great taste. The only thing I would change is to add more of my favorite vegetables."
Special Precautions and Tips:
- Make sure to use fresh vegetables for best results.
- Adjust seasoning according to personal preference.
- If desired, you can add other ingredients such as bacon bits or cheese for additional flavor.
- Stir continuously when making the roux to avoid burning.
