Rosemary Wine Cream Cauliflower Chickpea Chowder

Ingredients

• 5 cupsVegetable Broth
• 1 onionYellow Onion
• 2 tbspUnsalted Butter
• 3 tbspCornstarch
• 10 ozCauliflower
• 10 ozCanned Chickpeas
• 8 fl ozHeavy Cream
• ½ cupWhite Wine
• 1 tspRosemary
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Chop the Yellow Onion and prepare the Cauliflower, Canned Chickpeas, draining and rinsing any canned ingredient.
2. Melt the Unsalted Butter in a soup pot. Cook the Yellow Onion and Cauliflower, Canned Chickpeas with the Table Salt for 6 minutes, then add the Vegetable Broth and simmer until the firmest ingredient is tender.
3. Whisk the Cornstarch into the liquid ingredient among the Heavy Cream, White Wine, Rosemary, stir all of the Heavy Cream, White Wine, Rosemary into the pot, and simmer gently until the chowder thickens. Serve hot.