 | 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
| | | | 1/4 | head, medium (5-6" dia) | Cauliflower, coarsely chopped | 1/2 | large | Onion, chopped | 1/3 | cup, strips | celery, diced | 3/4 | medium | carrots diced | 2 | clove | garlic minced | 2 2/3 | cups | chicken broth or stock | 1/3 | stick | butter melted | 2 2/3 | tablespoons | flour unbleached | 1/3 | quart | cup milk 2% | 2/3 | fluid ounce | marsala wine | 1/2 | large (3" to 4-1/4" dia.) | potatoes, peeled, chopped | 2 | slices raw | bacon, chopped and cooked and drained of fat | 1/2 | cup | ham, cooked and cubed | 1 1/3 | tablespoons | parsley, chopped |
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Steps
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Sequence
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Step
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| | 1 | Cover chopped veggies(except potatoes) with chicken broth in a deep pot. Cook 20 min. till soft. | | 2 | Blend with immersion blender till smooth. | | 3 | Add peeled, chopped potatoes, simmer 15 min. till soft, but remain in pieces.(Do not blend) | | 4 | Make white sauce. Melt butter, add flour, then gradually add milk till all is thickened. | | 5 | Add marsala wine to white sauce. (can use any wine or sherry) | | 6 | Add white sauce to blended veggie pot. | | 7 | Saute bacon and add to pot. | | 8 | Add chopped leftover ham, diced. | | 9 | Season with parsley, salt and pepper if needed. Simmer to blend all. |
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