Cauliflower Chowder
How about a little more love for an under appreciated cruciferous vegetable? I have just been really hungry for cauliflower ever since I made that awesome roasted cauliflower with salsa verde. What can I say? I came to the cauliflower-loving table late, and it's time to catch up. I needed a quick healthy meal when I arrived home from a few days at my parents' on Sunday night, and one that would reheat well for my husband the next day (or late at night when he arrived home from his overseas trip). Soup always seems to fit that bill pretty well for me. I consider it a raging success that I made this soup, unpacked, and did 6 loads of laundry to completion between the hours of 3-9 p.m. If that doesn't leave you feeling like Wonder Woman, I don't know what will. While it's true I topped my first bowl with bacon (because I was making some for my husband's breakfasts for the week), I had my second bowl the next day without it, and it is just as delicious. Consider this a relatively guilt-free bowl of creamy potato-like soup that will please vegetarians and meat-lovers alike. You're welcome.
Cauliflower Chowder
-adapted from damndelicious.net
- -2 tablespoons unsalted butter
- -2 cloves garlic, minced
- -1 onion, diced
- -2 carrots, peeled and diced
- -2 stalks celery, diced
- -1/4 cup all-purpose flour
- -4 cups vegetable or chicken broth
- 1 cup lowfat milk (I had 1%)
- -1 head cauliflower, cored and roughly chopped
- -1 bay leaf
- -1/2 t. dried thyme
- -pinch cayenne pepper
- -grated sharp cheddar cheese and/or chopped bacon for topping if desired
- -salt/pepper to taste
Heat butter in large soup pot or dutch oven, add garlic, onion, carrots, and celery and saute over medium heat for a few minutes until they start to soften. Stir in cauliflower, dried thyme, cayenne, and bay leaf, and continue to saute another 3-4 minutes. Sprinkle flour over all, stir well, and cook while stirring constantly for 1 minute. Gradually add in broth and milk, stirring well for a few minutes until it begins to thicken slightly. Bring to a boil, reduce heat, and simmer for about 15 minutes (or until cauliflower is tender). Season well with salt and pepper. Feel free to stop here. I wanted my soup a little thicker, so I just partially pureed it with my immersion blender. You can also achieve this effect by taking about 2-3 cups of the soup out and pureeing it in a blender or food processor, and then adding it back into the pot. There's no magic here, puree it all the way if you'd rather. Serve topped with sharp cheddar and/or crumbled cooked bacon if desired.