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Cauliflower chowder.

Vellutata di cavolfiore.

Would you like to know a new hobby I started in 2020?

Recipe exchange with my pen- friends.

Homey recipes, family recipes, handwritten or not they are all precious to me as much as they are for them.

 

Of course I send them my favourites too.

At the moment I make a couple of them and they both turned all great…

One is a cake I made for a site I collaborate with: it’s in Italian and I should really post it in English because it’s a real hit!

The second one is this cauliflower chowder from my friend Shaori from L.A.: keto ok, tasty as much as you cannot think a cauliflower can be.

At the moment I am forced at home with my husband and son ill.

You can figure out two sick men at home? Yes, I think you can…

Before preparing the dinner I really want to post this, so better be quick with the recipe then chicken broth with small pasta for all!

Cauliflower chowder.

Servings: 4

Ingredients

  • 3 tbs butter
  • 1 medium white onion
  • 2 garlic clove
  • 1 big cauliflower divided in florets
  • 1 1/2 cup chicken stock
  • 1 cup heavy cream
  • 2 tsp grated black pepper
  • 1 tsp dry powder garlic
  • 1 tsp dry thyme
  • 12 oz cream cheese
  • 1 cup white wine
  • 1/2 cup grated Parmesan
  • 1 tbs lemonj juice
  • smoked bacon diced for garnishing

Instructions

  • Cook bacon in a pan, set aside.
  • In the same pan melt butter, sautee the minced onion and the garlic cloves.
  • Sautee the florets, caramelize them a little then add stock, wine, black pepper, thyme and dry garlic.
  • Bring to a boil then low fire, let it cook until cauliflower is tender.
  • Blend the chowder with a blender until smooth, add cream lemon juice and cream cheese and simmer for 5 minutes.
  • Add now Parmesan, mix and serve with bacon cubes, pumpkin seeds, smoked paprika or what you prefer.
Cauliflower chowder.

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