Sous Vide Cauliflower and Red Pepper Chowder
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
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
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
Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
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.
Place the bag in the water bath and set the timer for 2 hours.
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.)
Season the soup with salt. Serve with a generous sprinkling of Parmesan and black pepper.