THIS is comfort food.
Crazy Feta Chowder with White Beans, Parsnips, and Coconut Milk
2 tablespoons olive oil
1 medium yellow onion, diced
2 shallots, minced
4 to 5 sprigs of fresh thyme
3 to 4 large parsnips, ends moved and diced
1 head cauliflower, cut into small florets
1 can coconut milk
2 cups low-sodium vegetable stock
2 tablespoons grainy mustard
2 cans white beans, drained and rinsed
3 tablespoons freshly squeezed lemon juice
1/2 cup Cava Crazy Feta
salt and white pepper to taste
optional: 2 pieces of bacon, cooked and finely chopped
Heat the olive oil in a large heavy stockpot or dutch oven over medium heat. Add onion, shallots, and thyme to the pot and sauté until softened, about 4 to 5 minutes. Add the parsnips and cauliflower and sauté for another minute. Add coconut milk, vegetable stock, mustard, lemon, Crazy Feta, and salt and pepper to taste. Bring mixture to a boil, then reduce heat to a simmer and cook, covered, for another 12 to 15 minutes.
Remove thyme sprigs and add three-quarters of the mixture to your blend and carefully purée until smooth. Pour puréed portion of chowder back into pot and add white beans. Stir and cook another few minutes, tasting and adjusting seasoning to your liking.
To serve, sprinkle with a few extra sprigs of thyme, some za’atar seasoning blend, or some crumbled bacon.
Find out more about our exclusive Huckle & Goose partnership meal plan HERE.
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