RNY/WLS Cooking: Cauliflower Chowder (Purée or Regular Food Stages)

Description

Raw Footage - cooking with one of my oldest and dearest friends Mary Beth! We are crazy...and I've not filmed a proper cooking video, so raw footage was just easier. Making this for Mary Beth's family, we didn't necessarily use all low fat/fat free/reduced sodium which will change stats. Always put YOUR ingredients into myfitness pal for the most accurate stats.
Show More Raw Footage - cooking with one of my oldest and dearest friends Mary Beth! We are crazy...and I've not filmed a proper cooking video, so raw footage was just easier. Making this for Mary Beth's family, we didn't necessarily use all low fat/fat free/reduced sodium which will change stats. Always put YOUR ingredients into myfitness pal for the most accurate stats.

RECIPE (from damndelicious.net)

4 slices bacon, diced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup 2% milk
1 head cauliflower, roughly chopped
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:

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; set aside.
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots 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 3-4 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, 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. If the chowder is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with bacon and parsley, if desired.

**FOR PURÉE STAGE: RUN THE FINISHED SOUP THROUGH YOUR FOOD PROCESSOR UNTIL SMOOTH CONSISTENCY IS REACHED**


Servings per recipe: 6
Calories 193
Fat 11.4g
Carbs 17.4g
Sugar 6.4g
Protein 7.7g
Show Less

More from Ashleigh S.

• 

  Makeup with EMWYLLIE
  by Ashleigh S.

• 

  RNY/WLS Cooking: Asiago Potato Carrot Au Gratin...
  by Ashleigh S.

• 

  VEDIM - Day 25: Wearable Color for Work
  by Ashleigh S.

• 

  Overview: Primers and Eye Bases
  by Ashleigh S.

• 

  Bigger Brighter Eyes [my way!]
  by Ashleigh S.