 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | head, small (4" dia) | Cauliflower, coarsely chopped | 1/3 | large | Onions chopped | 1/4 | cup, strips | celery, diced | 2/3 | medium | carrot,chopped | 1 1/2 | clove | garlic minced | 2 | cups | chicken broth or stock | 7/8 | large (3" to 4-1/4" dia.) | Russet Potatoes peeled, chopped | 1/4 | stick | butter, melted | 2 | tablespoons | flour unbleached | 1/4 | quart | cup milk 2% | 1/2 | fluid ounce | marsala wine | 1 1/2 | slices raw | bacon, chopped and cooked and drained of fat | 1/3 | cup | ham, chopped | 1 | tablespoon | parsley, chopped |
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Steps
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Sequence
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Step
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| | 1 | Cover veggies (except potatoes) with chicken broth in a deep pot. Cook 15-20 minutes till softened. | | 2 | Blend all with an immersion blender till smooth. Keep on low heat. | | 3 | Add chopped potatoes, cook till soft but keep in pieces. Do not blend. | | 4 | Make white sauce. Melt butter, add flour to blend. Add milk gradually to get thick sauce (keep stirring). | | 5 | Add marsala (or any) wine to white sauce. Stir and cook 5 minutes more. | | 6 | Add white sauce to big pot, stirring all | | 7 | Saute bacon. Add to pot. | | 8 | Add chopped ham to pot. (leftover ham steak pieces work well) | | 9 | Add parsley. Salt and pepper to taste if needed. Cover pot and simmer 20-30 minutes to bland all. |
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