Dig into a big bowl of creamy chowder, thick with silky mushrooms and summer veggies. Top it off with buttery croutons and plenty of pepper and chives.
Allergen Note: Contains milk, wheat.
Cut the sweet potato into bite-size pieces. Cut or tear the mushrooms into bite-size pieces. Set out the broccoli florets. Chop a handful of chives.
In a pot over medium heat, melt 1 tablespoon butter. Add the chopped onion and fennel and sauté until soft, about 5 minutes. Add the roux, breaking it up with a spoon, and stir until melted, 1 minute. Slowly whisk in the vegetable stock and bring to a simmer.
Add the sweet potato and simmer until nearly tender, 5 minutes. Add the mushrooms and cook until silky, 3 minutes. Add the broccoli last and cook until bright green, 2 minutes. Stir in ½ cup cream and season with 1 teaspoon salt. Remove from the heat.
Meanwhile, in a frying pan over medium-high heat, melt 2 tablespoons butter. Add the sourdough, sprinkle lightly with salt, and toast until golden but soft and chewy, 5 minutes.
Ladle the veggie chowder into bowls and top with the chives and croutons. Grind with pepper and serve warm.