Recipe: Winter vegetable chowder
- 2 pounds 'Yukon Gold' potatoes, unpeeled, cut into 3/4-inch chunks (about 6 cups)
- 1 head cauliflower, about 2-1/2 pounds, cut into florets
- 1 head broccoli romanesco, about 1-1/4 pounds, cut into florets
- 4 cups (about 1 bunch) chopped broccoli rabe plus any flowers
- 3 tablespoons extra virgin olive oil, plus more for serving
- 1 tablespoon fine sea salt
- 3 tablespoons chopped garlic
- 1 cup chopped white onion
- 1/2 cup heavy cream (optional)
- Chopped fresh rosemary, plus any flowers, for garnish
1 Preheat the oven to 350°F. Put half the potatoes on a rimmed baking sheet. Pick out 3 cups bite-size cauliflower florets and combine them with the broccoli romanesco and broccoli rabe on another rimmed baking shet (set aisde any broccoli rabe flowers). Chop the remaining cauliflower and set aside. Drizzle 1 tablespoon of the oil and sprinkle 1 teaspoon of the salt over each baking sheet.
2 Roast the vegetables, stirring often, until golden brown and tender when pierced with a fork, about 20 minutes for the mixed vegetables and 25 minutes for the potatoes.
3 Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add the garlic and onion and cook, stirring often, until translucent, about 5 minutes. Add the remaining potatoes, the chopped cauliflower, and 6 cups water and bring to a simmer. Cover and cook until the vegetables are tender, about 15 minutes. Remove from the heat and let cool slightly.
4 Working in batches, ladle about 2 cups of the liquid and vegetables into a blender and process until smooth. Pour through a fine-mesh strainer set over a large bowl, using the back of the ladle to push the soup through.
5 Pour the puree back into the pot and bring to a simmer over low heat. Stir in the cream and the remaining 1 teaspoon salt, then add the roasted vegetables and heat through.
6 Serve the chowder into deep soup bowls, drizzled with oil and sprinkled with chopped rosemary and broccoli rabe and rosemary flowers.
Makes 12 cups or 6 main-course servings.
Nutritional information: PER 2-CUP SERVING 273 cal., 23% (64 cal.) from fat; 11 g protein; 7.5 g fat (1.1 g sat.); 43 g carbo (5.3 g fiber); 1,205 mg sodium; 0 mg chol.
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Excerpted from The One-Block Feast by Margo True and the staff of Sunset magazine Copyright © 2011 by Margo True and the staff of Sunset magazine. Excerpted by permission of Ten Speed Press, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.