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Cauliflower chowder

Cauliflower chowder

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For best results, use starchy (as opposed to waxy) potatoes.
Should you peel them before cutting? That is completely up to you. Skip peeling if you want to get the most nutrients from the vegetable, or don't if it sounds unpalatable to you.
If serving to picky kids who have yet to be introduced to potato skin, know that, after pureeing, the potato skin becomes part of the mass and, therefore, quite invisible.
Course Soup
Cuisine International
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Author Connie Veneracion

Ingredients

  • 1 kilogram cauliflower trimmed and cut into florets
  • 1 kilogram starchy potatoes rinsed and scrubbed well, and cut into half-inch cubes
  • 10 to 12 cups chicken bone broth (depending on how thick or thin you want your chowder), preferably homemade
  • salt
  • pepper
  • fried shallots
  • finely sliced scallions

Instructions

  • Put the potatoes and three quarters of the cauliflower florets in a pot.
  • Pour in ten cups of chicken bone broth.
  • Season with salt and pepper (how much depends on how well seasoned your chicken bone broth is).
  • Bring to the boil, lower the heat, cover and simmer until the vegetables are very tender.
  • Using an immersion blender, puree the vegetables in the broth.
  • Taste, and add more salt and pepper, if needed.
  • If the soup is too thick for your taste, pour in more broth until you get the consistency that you prefer.
  • Reheat the chowder.
  • When simmering, add the reserved cauliflower florets.
  • Cover and simmer for another ten minutes.
  • Taste once more and adjust the seasonings, as needed.
  • Ladle the soup into bowls (make sure everyone gets some whole cauliflower florets!).
  • Garnish with sliced scallions and fried shallots, and serve.

Notes

Updated from a recipe originally published in November 22, 2010