Cauliflower Chowder
Ingredients:
- butter - 2 T
- garlic, minced - 2 cloves
- onion, diced - 1
- carrots, peeled, diced - 2
- celery, diced - 2 stalks
- flour - 1/4 cup
- chicken broth - 4 cups
- milk - 1 cup
- cauliflower, roughly chopped - 1 head
- bay leaf - 1
- Kosher salt and freshly ground black pepper - to desired taste
- chopped fresh parsley leaves - 2 T
Instructions:
In a large pan, melt butter over medium heat. Add garlic, onion, carrots and celery. Cook, stir occasionally, for 3 - 4 minutes, until tender.
Stir in cauliflower and bay leaf. Cook, stirring occasionally, for 3 - 4 minutes, until tender. Whisk in flour until lightly browned. Gradually whisk in broth and milk, cook, whisking constantly, until slightly thickened, about 3 - 4 minutes.
Bring to a boil; reduce heat, simmer until cauliflower is tender, about 12 - 15 minutes; season with salt and pepper. If soup is too thick, add additional milk as needed until desired consistency is reached.
Serve immediately, ladle into soup bowls, if desired garnish parsley; serve with crusty bread.
