Saturday, October 6, 2012
Potato Chowder with Crispy Cremini 'Bacon'
Loaded potato chowder with chives, cheddar cheese, sweet onions and crispy cremini bacon with smoked salt.
Crispy Cremini Bacon
5 cremini mushrooms, thinly sliced
3 tbl extra virgin olive oil
1/4 tsp smoked salt
Preheat the oven to 400.
Toss the mushrooms with olive oil and salt, coating completely.
Roast on a parchment lined baked sheet in a single layer for 30 minutes until crispy and browned.
1 1/4 lb fingerling potatoes, thinly sliced, divided
2 cups unsweetened almond milk
3 tbl all-purpose flour
1/4 cup grated vegan cheddar cheese, plus more for garnish
1/4 cup finely minced chives, divided
1/4 cup vegan sour cream
2 tbl extra virgin olive oil
1/2 yellow onion, small dice
1 garlic clove, minced
Cook 1lb of potatoes in boiling salted water until cooked through completely. Drain, mash and set aside.
Over medium heat, add the milk and flour and whisk to combine. Once thickened, add the cheese and whisk to melt. Add the mashed potatoes and 3 tbl of chives.
Remove from the heat and add the sour cream. Taste and season with salt and pepper.
Saute the onion, garlic and remaining 1/4 lb of potatoes in olive oil with salt and pepper until the potatoes are tender with crispy edges, 10-15 minutes. Garnish on top of the soup along with chives, cheese and crumbled mushroom bacon.