Are you familiar with ancho chiles? If not, an ancho chile is simply a dried poblano pepper. Fresh poblano peppers are a dark green color and, once dried, the now ancho chile becomes wrinkly and takes on a dark mahogany or black color. It is an incredibly versatile pepper that can be served a variety of different ways, including ground into a powder, and can be readily found in Latin markets or in the international aisle of most grocery stores. We're particularly fond of this particular recipe and think you will be too! This recipe and others can be found in Nourishing Broth by Sally Fallon Morell and Kaayla T. Daniel, PhD, CCN.
This weekend, visit us at BoneBroth.com and get 10% off your order with coupon code ANCHO. This coupon is only good from Friday, June 28, 2019 at 12:00pm PST until Sunday, June 30, 2019 at 11:59pm PST...no exceptions!
Love is The Ultimate Spice!
|12 cups TFC Organic Chicken Bone Broth||3 tbsp coconut oil or butter|
|2 tbsp ground ancho chile||2 tbsp sea salt|
|4 large heads cauliflower, cut into florets||6 large cloves garlic, peeled|
|2 large onions, peeled and roughly chopped||leaves from 1 bunch fresh cilantro|
|freshly ground white or black pepper||1 cup heavy cream or crème fraîche|
|freshly grated Parmesan cheese|
Melt the coconut oil or butter in a stockpot over medium heat. Add the chile powder and salt and stir to incorporate it into the oil. Add cauliflower florets, garlic, onions, and broth, increase the heat to high, and bring to a simmer. Reduce the heat, cover, and simmer until the florets, garlic, and onions are very soft, about 10 to 15 minutes. Add the cilantro and simmer for 1 to 2 minutes. Blend with a handheld blender or in a standing blender until smooth. Season with pepper. If soup is too thick, thin with a little water.
Ladle into bowls, swirl a generous spoonful of cream into the individual bowls, and sprinkle with cheese.