Potato Leek Chowder
The only thing I did wrong with this recipe is not making an infinite amount. It takes some work, but every bit is worth it. This soup is hearty, delecitble with a delicate and lingering flavor.
1 whole leek, 1/4" ribbons
6 cloves garlic, minced
4-5 sprigs of thyme (or 2 tsp dried)
1 T parsley, dried or fresh
1 bay leaf
8 gold potatoes, 1/2" cubes
2-3 c veggie broth
1/2 c sauv blanc or dry white wine
1 can coconut milk
2 braised king oyster mushroons, 1/2" chop
1/2 c frozen corn kernels
1/2 c green peas
1 red pepper, roasted, 1/2" chop
2 roasted carrots, 1/2" chop
Salt & pepper to taste
Heat oven to 400F (200C). Slice pepper in half and place, cut side down on a baking tray. Trim carrots, slice in half lengthwise and coat in olive oil. Place on baking tray. When the oven is hot, add veggies to roast. Cook until skin is burnt and meat is soft. The peppers may be ready befkre the carrots.
In a dutch oven or heavy bottomed pot, over medium heat, sautee the leek in a few Tbs of oil until soft and fragrant, about 4 min. Add the minced garlic and stir coniltinuously until fragrant.
Add the potatoes, thyme, parsley and bay leaf and stir well. Heat through, about 5 minutes, stirring often. Add in the broth, bring to a simmer and reduce. Cook until potatoes are soft, about 10 minutes.
In a sautee pan, over low-medium heat, add coconut or olive oil to fill the bottom of the surface. Slice oyster mushrooms into 1/2" medallions. Place medallions in butter and braise until soft and thoroughly cooked through, about 10 min on each side.
Remive thyme and bay leaf from soup. Transfer the dutch oven contents to a blender or food processor. Pulse a few times then blend until smokth, about 2 min, depending on your blender.
Return to the pot with thyme and bay leaf. Add coconut milk and wine. Bring to a low simmer. Add peas, corn and stir well.
Remove the king oyster from the pan and slice into 1/2" chunks and add to soup. Simmer on low. The longer, the better.
When the veggies are ready, remove from oven and let cool until they can be handled. Remkve the skin from the peppers (and save for a smokey, sultry stock!). Slice the peppers inti 1/2" pieces and add to soup. Slice the carrots to 1/2" pieces and add to soup. Stir well and simmer on low until flavors mingle, about 10 minutes. Salt and pepper to taste and remove thyme and bay leaf.
Dress bowls with sesame or chili oil, and a dash of paprika. Serve with a crusty sourdough.
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Loaded Cauliflower Soup
The best way to describe this soup is that it looks like oatmeal, tastes like a baked potato, but is made of cauliflower! Confusing description, but delicious recipe. For those of you who love a creamy, cheesy loaded baked potato soup, consider this a lightened up version. Super comforting and delicious!
1 head of cauliflower, cut into chunks (no need for perfect flores)
1 medium yellow onion
3 strips of bacon
1 T. minced garlic
salt + pepper to taste
3 c. low sodium chicken broth
1/2 c. reduced fat shredded cheddar (+ more for garnish)
1/2 c. half and half
1. Preheat oven to 425 degrees. Place chopped cauliflower on a baking sheet and roast for 25 minutes, until browned and tender.
2. While roasting, cook bacon in a large pot on the stove top until well-done, flipping halfway through.
3. Remove bacon and let it drain on a paper towel. Reserve the bacon grease in the pot and remove from heat.
4. Chop onion and place in the pot with the bacon grease, cooking until translucent. Add garlic.
5. Remove the cauliflower from the oven and add to the pot with the onions. Also add the chicken stock. Bring to a boil and let simmer for 20 minutes.
6. Take the pot off the heat and use an immersion blender to puree the contents of the pot. If you don’t have one, you can carefully transfer the contents to a blender to blend there!
7. Once smooth, stir in cheese and half and half.
8. Serve with a sprinkle of cheese and crumbles of the reserved bacon on top. Green onion or sour cream/Greek yogurt would be great, too! Enjoy!
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