Recipe: Winter vegetable chowder | Style at Home

Name: 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

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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