Cauliflower Chowder

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Cauliflower Chowder

Cauliflower Chowder

Ingredients
Method

Ingredients

Method

25g butter
1 sliced leek
1 tbsp flour
600ml whole milk
Small handful of thyme, leaves chopped
600ml veg stock
2 large potatoes, cut into 1cm cubes
1 cauliflower, cut into small florets and stalk cubed
A pinch of cayenne pepper
A pinch of mace
50ml cream

Heat the butter in a pan and fry the leek for 10 mins. Sprinkle in the flour, mix to make a paste, then add the milk a splash at a time - stirring constantly - until incorporated. Add the thyme, potatoes and stock and bring to a simmer.
Simmer for 10 mins then add the cauliflower. Simmer for another 15 mins until everything is tender, season well with salt, pepper, mace and cayenne, then stir in the cream and serve.

40 mins

4 serving

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