Indulge in a bowl of comfort with our Creamy Cauliflower Chowder. This hearty and wholesome soup is a delightful blend of roasted cauliflower, tender onions, and savory herbs, all simmered in a velvety, creamy base. Topped with crispy bacon bits and fresh parsley, it's the perfect harmony of flavors and textures. Dive into a bowl of warmth and satisfaction with every spoonful of our Cauliflower Chowder.
·2celery ribs, diced
·1headcauliflower, roughly chopped
·Kosher salt and freshly ground black pepper, to taste
·2tablespoonschopped fresh parsley leaves
·Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
·Melt butter in the stockpot. Add garlic, onion and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
·Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 4-5 minutes.
·Whisk in flour until lightly browned, about 1 minute.
·Stir in chicken broth and milk, and cook, stirring frequently, until slightly thickened, about 3-4 minutes.
·Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste.
·Puree with an immersion blender until desired consistency is reached.
·Serve immediately, garnished with bacon and parsley, if desired.