Cauliflower Clam Chowder

Ingredients and Weight:

• 1 medium head cauliflower, cut into florets (about 1 pound)
• 1/2 cup unsalted butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 24 ounces canned clams, drained and chopped
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

25 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic and cook until softened about 5 minutes.
3. Add cauliflower and cook for 5 minutes longer, stirring occasionally.
4. Add chicken broth and bring to a boil.
5. Reduce heat to low and simmer for 15 minutes, or until cauliflower is tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in milk, heavy cream, clams, and parsley.
8. Season with salt and pepper to taste.
9. Heat through and serve hot.

Nutritional Information:

(Per serving)

• Calories: 250
• Protein: 15 grams
• Fat: 15 grams
• Carbohydrates: 20 grams
• Fiber: 5 grams

Dish Characteristics:

• Creamy and rich
• Savory and flavorful
• Healthy and nutritious
• Gluten-free

User Comments:

• "This soup was so delicious and creamy. I love that it's a healthier version of clam chowder."
• "The cauliflower gives the soup a nice texture and adds a lot of flavor."
• "I'm not a big fan of clams, but I really enjoyed this soup. It was flavorful and satisfying."
• "The immersion blender made it easy to puree the soup until it was perfectly smooth."
• "This soup is perfect for a cold winter day."

Special Precautions and Tips:

• If you don't have an immersion blender, you can puree the soup in a blender in batches.
• You can add other vegetables to the soup, such as potatoes, carrots, or celery.
• To make a vegan version of this soup, use vegetable broth and coconut milk instead of chicken broth and milk.
• Leftover soup can be stored in the refrigerator for up to 3 days.