Creamy, buttery, velvety and filling on a cold winter’s day…this ticks all the boxes of what a New England chowder is, except there isn’t a bit of dairy in it. Well maybe the 1 Tablespoon of ghee but it’s still Paleo.
500 g Seafood; if fish, cut in bite-sized pieces
1/2 Cauliflower, rough cut in 1/8s
4+ C Stock (veggie, fish or chicken); extra is useful to add if too thick
1 Tbs ghee
2 Leeks or 2 med onions, diced
3 Stalks celery, chopped
Thyme (a sprinkling)
Salt & pepper to taste
Need 2 medium saucepans.
Place cauliflower in one saucepan. Fill with stock to just under top of cauliflower. Bring to boil, lower to simmer and cover to leave cooking until tender.
Heat the ghee in the second saucepan. Add the remaining veg to sweat down. Salt and pepper lightly, adding the thyme toward the end. When the leeks/onions are cooked and transparent (NOT burnt) remove from heat.
Remove the cooked and soft cauliflower from heat and whiz it with a bar mix until smooth and velvety.
Add the cauliflower to the cooked onion and stir mix, seasoning now as necessary. Finally, turn the heat back on under the soup, and add the uncooked seafood. Allow to cook gently for the next 5-10 minutes to cook the seafood. It won’t take long.
Garnish with flat leaf parsley before serving.