We’ve just said bye bye to February and all the Chinese New Year festivities. March is here. We are almost one quarter of the way through the year 2018.
For records, I’ve finally missed one entry last weekend due to work commitments – after so many years of keeping this blog I’ve finally skipped an entry last week. This is really bad. My blog post entries form my lifeline and I have just sacrificed its integrity. This is why I decided to dump my work laptop today, so that I can keep my integrity going.
Given that Chinese New Year is already gone, I decided to make something non-Chinese – a recipe that has been in my mind for a while now – cauliflower chowder. Cauliflowers, by nature, are sweet and stemy in taste; once cooked and softened, they are very soft and creamy in taste and texture. In my opinion, it is one of the best vegetables to use for cooking soup because of its ability to thicken the soup and get it tasting sweet, light and refreshing without being too overwhelming.
Try it, you’ll love it!
- Bacon: 5 slices
- Butter: 1 tbsp
- Olive oil: 2 tbsp + extra for serving
- White onion: 1, diced
- Garlic: 5 cloves, finely chopped
- Carrot: 1, diced
- Cauliflower: 1, cut into florets
- Chicken broth: 3 cups
- Ground blackpepper: 1 tsp
- Salt: 1 tsp
- Evaporated milk: 1/2 cup
- Preheat oven at 200 degrees Celsius.
- Bake bacon slices for 15min till crispy.
- Cool down, then break into bits with the back of a knife. Set aside.
- Heat butter and olive oil in dutch oven.
- Saute onion and garlic till fragrant.
- Add in carrots, cauliflower, broth, blackpepper and salt.
- Bring to a boil, then leave to simmer for 15min.
- Scoop 3/4 of soup including vegetables into blender.
- Blend till creamy and return to dutch oven.
- Stir in evaporated milk. Simmer for another 5min before switching off the heat.
- Serve hot with bacon bits and a dash of olive oil.
- This recipe was kindly adapted from My Food Story’s ‘Creamy Cauliflower Chowder’.
3 – 4 persons