Ingredients
Method
- Warm a large pot on medium heat. Sauté potato, celery, carrot, onion, and garlic until soft and translucent. Add dry vermouth, white wine, vegetable stock, bay leaf, plant milk, kelp granules & kombu sheet.
- In a small bowl, combine flour and ½ cup plant milk, and stir until combined to make a slurry. Add to the pot slowly while stirring. Increase heat to medium, and stir occasionally until it thickens. Add salt to taste. Cook for 30 minutes, until potatoes are tender.
- Remove the kombu sheet, thyme sprigs, and bay leaves. Using a spider strainer, remove half of the potato, celery, and onion mixture and set aside.
- Puree until smooth.
- Add cashew cream and whisk to combine. Add the potato, celery, and onion mixture back in.
- Add hearts of palm. Continue to cook for 5 more minutes or until the hearts of palm are warm.
- To serve in a Sourdough Bread Bowl, cut the top off a medium sized Sourdough roll, remove the bread on the inside, toast in oven with “lid” & Excess bread on the side.
- Spoon in Chowder and enjoy!
Notes
Nutritional values are an estimate.
