Recipe: Winter vegetable chowder | Style at Home

Ingredients

• 2 pounds 'Yukon Gold' potatoes, unpeeled, cut into 3/4-inch chunks (about 6 cups)
• 1 head cauliflower, about 2-1/2 pounds, cut into florets
• 1 head broccoli romanesco, about 1-1/4 pounds, cut into florets
• 4 cups (about 1 bunch) chopped broccoli rabe plus any flowers
• 3 tablespoons extra virgin olive oil, plus more for serving
• 1 tablespoon fine sea salt
• 3 tablespoons chopped garlic
• 1 cup chopped white onion
• 1/2 cup heavy cream (optional)
• Chopped fresh rosemary, plus any flowers, for garnish