Cauliflower Chowder
"A great fall or winter soup. Can easily be adjusted to be vegetarian or vegan."
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 medium cauliflower head
- 1 carrot, diced
- 1 medium onion, diced
- 2 cups chicken stock
- 2 tablespoons chopped garlic
- 3 slices coooked bacon, crumbled with pan drippings
- 2 cups milk
- salt and pepper
- 1 pinch mace
- 1 teaspoon aleppo pepper
- 1 teaspoon sumac
- shredded cheese
- crouton
directions
- Sautee onion and garlic in bacon and pan drippings until onion is translucent. Roughly chop cauliflower and carrot and add to pan and sautee on medium for 5 minutes.
- Add mace, sumac, and aleppo pepper. Add stock and cook for 30 mins on low covered.
- add milk and simmer for 15 minutes adding salt and pepper to taste.
- serve in bowls topped with cheese and croutons.
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RECIPE SUBMITTED BY
Blayke Humphrey
Lubbock, 0
<p>I have lived everywhere it seems, so I try to pick up culinary advice wherever I roam. I am currently plying my trade as a chef. My favorite cookbook is Nanny Ogg's Cookbook based on the Terry Pratchett Discworld series. I'm also fond of Fit For A King, ,a collection of recipes by Elvis' mother and his longtime live-in cook.I have recently acquired all of Vincent and Mary Price's out of print cookbooks which are amazing, and am cooking my way through a few James Beard books.</p>
