Cauliflower Chowder
I picked up a cauliflower earlier this week with a particular recipe in mind, but ended up not making it, and so today I found myself with a cauliflower that I needed to use post haste. I spent quite a while perusing Pinterest looking for something interesting to make with it to no avail.
I have made cauliflower cheese soup in the past and it was pretty tasty. I wanted to make a soup, but I didn’t want to make the same old same old.
And then I started to think about how people who are low carbing interchange potatoes and cauliflower a lot with each other, although . . . to be perfectly honest I don’t see where the similarities are as both taste completely different from each other. But to each their own . . .
And that’s when I had the brilliant idea to make a cauliflower chowder! Boy oh boy, talk about being inspired! This ended up being the most delicious pot of soup I have ever made! I kid you not! Adding some Black Pepper Boursin Cheese was genius, pure genius. It worked beautifully!
I wish that I had taste and smell options on this blog because you would be literally blown away by this soup. It’s rich, and so . . . SO . . . SOOOOO . . . delicious!! I can’t say that enough. I think I have found a new favourite. It’s not that easy to make soup look interesting, but . . . meh, I tried.
Todd had his with bread, which is so British. I had mine with crackers, which is so North American. OF course I crumbled my crackers over top of my soup, which my ex boss would have said was “common.” But then again . . . I am a simple girl. No pretence here.
½ whole onion, finely diced
1 whole carrot finely diced
1 stalk celery, finely diced
1 whole cauliflower Head, chopped
2 Tablespoons fresh Or dried parsley (chopped)
2 litres good quality chicken stock (about 10 cups)
35g of plain flour (rounded 1/3 cup)
225ml single cream (1 cup)
Melt 2 TBS of the butter in a large soup pot. Add the bacon and cook until it begins to brown. Stir in the onions. Cook for a few minutes before it begins to soften. Add the carrots and celery and cook, stirring occasionally for about 5 minutes longer. Add the potato, cauliflower and parsley. Stir to coat with the drippings and then add the chicken stock. Bring to a boil, then reduce heat and allow to simmer until the vegetables are all tender.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2013/09/cauliflower-chowder.html
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