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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.