Winter Vegetable Chowder
Serves 6-8 • Working Time 20 minutes • Cooking Time 25 minutes
1 tablespoon olive oil
1 large onion, diced
4-5 cloves minced garlic
2 parsnips, peeled and chopped
2 heaping cups chopped cauliflower
4 shallots, sliced into rings
1 1/2 tablespoon grainy mustard
juice of half a lemon
4 cups vegetable stock
1 teaspoon Old Bay seasoning
salt and pepper to taste
Preheat the oven to 400º, and line a baking sheet with parchment paper and set aside.
Heat the olive oil in a large soup pot over medium heat. Sauté the onions until soft and translucent. Add the garlic, and saute for a minute more, stirring constantly. Add the parsnips and cauliflower to the pot. Add the mustard, salt and pepper, and Old Bay. Stir to coat the vegetables in the oil and spices. Add the lemon juice to the pot and stir. Add the stock to the pot, then stir again.
Cover the chowder, and bring to a boil. Once it has begun to boil, remove the lid and lower heat to simmer. Allow to cook until the vegetables are tender, approximately 18-20 minutes.
Optional step: Scoop half of the chowder into a blender and purée until smooth. Pour puréed section back into the soup pot. Stir and check the chowder’s seasoning. Adjust to taste.
While the chowder is simmering, make crispy shallots to top the chowder. Place the sliced shallots on the parchment paper, pour 2 teaspoons of olive oil over them, and season with salt and pepper. Toss lightly to combine and spread shallots evenly on the baking sheet. Roast the shallots for 12-15 minutes, or until browned and crispy in parts. Flip the shallots halfway through.
Serve chowder hot and sprinkle shallots on top. Serve with a crusty bread.