Cheesy Cauliflower Chowder
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Cheesy Cauliflower Chowder
Category
Soups and Breads
Ingredients
- 1-2 tablespoons Fustini's Tuscan Herb olive oil
- 1 small onion, diced
- 3 celery stalks, chopped
- 3 small carrots, chopped
- 1 garlic bulb minced garlic,
- fresh sage, minced
- 1 1/2 cups diced cauliflower
- 4 small Yukon gold potatoes, diced
- 32 oz vegetable or chicken stock
- 3 tablespoons butter
- 1/4 cup flour
- 1/2 cup milk
- Kosher salt and freshly ground black pepper to taste
- cheese (as much as you want!)
- pepitas & croutons for garnish
Ingredients
Directions
- Sauté,e onion, celery, and carrots in Tuscan herb until the onions are transparent. Add in the garlic plus minced fresh sage, and sauté,e 3 minutes Add cauliflower, plus 4 small Yukon golds. Add stock, bring to boil then reduce heat to simmer until all veggies are desired tenderness, 20-30 minutes.
- In a small saucepan, make rue by heating the butter, and cooking the flour while whisking for 3-5 minutes. Then add to the soup pot add milk, heat, and add cheese to your heart's content. Simmer/stir til desired consistency, top with more cheese, pepitas, and croutons.
Recipe Note
Optional: add some Montreal chicken seasoning.