Cauliflower Chowder

Cauliflower Chowder

Ingredients

2 tablespoons salted butter

2 cloves garlic minced

1 whole medium onion chopped

1 cup celery chopped

1 cup carrots chopped

1 whole medium head cauliflower roughly chopped

1/2 teaspoon smoked paprika

1/4 teaspoon dried dill weed

1/4 teaspoon black pepper

1/2 teaspoon kosher salt

1/4 cup all purpose flour

4 cups chicken broth

1 cup 2% or greater milk

cooked bacon and fresh chopped parsley for garnish

Instructions

In a large soup pot, melt butter and saute the garlic, onion, celery, and carrots until just tender and onions are translucent and starting to caramelize.

Add cauliflower to the pan and cook stirring, until heated- about 2-3 minutes. Add paprika, dill, salt, pepper and flour to the veggies and cook while stirring for an additional 1 minute.

Slowly whisk in chicken and broth and milk and bring to a simmer. Continue stirring until slightly thickened and then cook at a gentle simmer for 15 minutes or until the cauliflower to very tender.

Transfer half of the soup into the blender, blend until smooth, and stir into the remaining soup-- this will thicken the soup and make it creamy. Serve immediately garnished with cooked bacon and fresh parsley.