- 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.
If you’re doing making the soup a couple of hours before serving, after simmering the vegetables to tenderness, just leave the boiled vegetables covered and do the rest later.
If making it the day before, you can cool the boiled vegetables, keep it in the fridge and do the rest of the steps half an hour before serving.