With crappy weather headed our way, the first thing that comes to mind is warm comfort soup. Thanks to Lauren Orabona who sent me this recipe to try. I modified it to to a dairy free, vegetarian and vegan version. Cauliflower Chowder 4 slices cooked bacon, crumbled (omit for vegan & vegetarian) saddleridgefarm.net THE BEST bacon weve ever had! 2 tablespoons unsalted butter (non dairy, vegetarian & vegan use at last, good fat organic melt) 2 garlic cloves, minced 1 onion diced 2 carrots, diced. 2 celery stalks, diced 1/4 cup flour (double for non-dairy, almond milk version) 4 cups chicken broth 1 cup 2% milk (vegan, vegetarian & non dairy use almond milk) 1 head of cauliflower, roughly chopped 1 bay leaf Kosher salt and freshly ground pepper 1 tablespoon rosemary 1 teaspoon ground white pepper Heat a large skillet over medium heat. Add butter, garlic, onion, carrots and celery. Cook, stirring occasionally until tender. Stir in cauliflower and bay leaf. Continue cooking for 5 minutes. Then turn to the lowest heat to keep warm. In a large stockpot combine chicken broth, milk (or almond milk) and bring to a boil. Slowly add flour either whisking vigorously or using a hand mixer to eliminate lumps. Once thoroughly mixed add the vegetables to the liquid and bring to a boil. Add rosemary, white pepper, salt and ground pepper. Reduce heat and simmer for 15 minutes. Serve with crumbled bacon on top.
Posted on: Tue, 27 Jan 2015 00:58:57 +0000
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