If you have to puree vegetables to make a chowder, it really is a good idea to reserve a few pieces and stir them into the chowder to provide visual and textural contrast.
You can make this cauliflower chowder several hours or even a day ahead.
- If you’re making the soup a couple of hours before serving, after simmering the vegetables to tenderness, just leave them in the pot, covered, and do the rest later.
- If making it the day before, you can cool the boiled vegetables, keep them in the fridge and do the rest of the steps half an hour before serving.
- Put the potatoes and three quarters of the cauliflower florets in a pot.
- Pour in ten cups of chicken bone broth.
- Season with salt and pepper (how much depends on how well seasoned your chicken bone broth is).
- Bring to the boil, lower the heat, cover and simmer until the vegetables are very tender.
- Using an immersion blender, puree the vegetables in the broth.
- Taste, and add more salt and pepper, if needed.
- If the soup is too thick for your taste, pour in more broth until you get the consistency that you prefer.
- Reheat the chowder.
- When simmering, add the reserved cauliflower florets.
- Cover and simmer for another ten minutes.
- Taste once more and adjust the seasonings, as needed.
- Ladle the soup into bowls (make sure everyone gets some whole cauliflower florets!).
- Garnish with sliced scallions and fried shallots, and serve.