A New Favorite

Now that the weather has turned colder, I am back on a quest to find yummy soups that do not involve tomatoes due to my allergy to them.  This one is so yummy, and even Kyle likes it.  For him, it's tasty and fairly low in calories.  Score!

Cauliflower Chowder

4 slices of bacon, diced

2 T. butter

2 cloves garlic, minced

1 onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

1/4 cup flour

4 cups chicken broth

1 cup milk

1 head of cauliflower, roughly chopped

1 bay leaf

salt and pepper to taste

parsley for garnish

Heat a large skillet over medium high heat.  Cook bacon until brown and crispy, set aside.

Melt butter in a large stockpot or Dutch oven over medium heat.  Add garlic, onion, carrots.  Cook, stirring occasionally, until tender, about 3-4 minutes.  

Stir in cauliflower and bay leaf.  Cook, stirring occasionally, until tender, about 3-4 minutes.  

Whisk in flour until lightly browned, about 1 minute.  Gradually whisk in chicken broth and milk, and cook, whisking constantly, until sightly 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.  

Serve immediately.  Garnish with parsley and bacon.

** I used 1 and 1/2 bags of frozen cauliflower and cooked my veggies in a combination of butter and bacon grease.