Sous Vide Cauliflower and Red Pepper Chowder

Ingredients for 2

• 2 cups chopped cauliflower florets (about 1/2 medium head)

• 1 medium yukon gold potato, peeled and chopped

• 1 red bell pepper, chopped

• 1 tablespoon extra virgin olive oil

• 1 clove garlic, crushed

• 1 bay leaf

• Kosher salt

• 1/4 teaspoon ground coriander

• 1/4 teaspoon ground cumin

• 2 cups chicken or vegetable broth, warmed

• 1 cup whole milk, warmed

• Freshly grated Parmesan cheese

• Freshly ground black pepper

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).

• 

  Step 2

  Combine the cauliflower, potato, pepper, olive oil, garlic, bay leaf, 1/2 teaspoon salt, coriander, and cumin in a large zipper lock or vacuum seal bag. Seal using the water immersion technique or a vacuum sealer on the moist setting.

• Step 3

  Place the bag in the water bath and set the timer for 2 hours.

• Finishing Steps

• 

  Step 0

  When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a large bowl or pot. Add the chicken broth and milk and blend using an immersion blender. (Alternatively, transfer the vegetable mixture to a blender in batches. Cover the vegetables with broth and blend until smooth. Stir in the milk.)

• 

  Step 1

  Season the soup with salt. Serve with a generous sprinkling of Parmesan and black pepper.

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