Fall is here and with the recent cool nights there’s nothing more comforting than cozying up at home with a bowl of homemade soup.
For the last week, I’ve been on a cauliflower kick. I almost always have a head of this healthy vegetable on hand, however, I usually roast it or make “fake” mashed potatoes by puréeing it with garlic and a little butter. Today I decided to make soup – well, a chowder in fact. This super simple recipe only requires a few ingredients yet it packs a punch with flavor and the best part – it’s healthy.
4 pieces of applewood smoked bacon
2 tablespoons butter, unsalted
2 cloves garlic, minced
2 carrots, peeled and diced
2 stalks celery, diced
1 small white onion, diced
1 bay leaf
1 head of cauliflower
4 tablespoons flour
1 cup milk
4 cups of chicken broth
Salt and pepper, to taste
Fresh parsley, roughly chopped
Cook bacon over medium-high heat, until browned and crispy. Set aside on a paper towel lined plate.
Melt butter in stockpot over medium heat. Add garlic, carrots, celery, and onion. Cook until tender – about 4-5 minutes. Add cauliflower and bay leaf and cook, stirring occasionally, until tender – about 4-5 minutes. Gradually add flour and stir until browned – about 1 minute. Gradually add in milk, then broth and continue to whisk constantly until thickened. Bring to a boil and then lower heat and simmer until cauliflower is tender, about 12-15 minutes.
Serve immediately and garnish chowder with bacon pieces and parsley.