Cauliflower Bisque with Browned Butter Croutons
Ingredients
- 2 cups full cream milk
- 2.5 cups vegetable stock
- 1 small head cauliflower separated into florets, about 450g
- 350 grams starchy potatoes peeled and chopped
- 1 small onion chopped
- 2 cloves garlic crushed
- 4 sprigs thyme
- sea salt and freshly ground black pepper
- 3 tbs unsalted butter
- 3 cups cubed ciabatta bread
- 1/3 cups thickened cream
- 1/3 cups pomegranate seeds
- Chopped chives for serving
Instructions
- Combine milk, stock, cauliflower, potato, onion, garlic, and thyme in a large saucepan. Season with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Cook, swirling occasionally, until golden brown, 2 to 4 minutes. Add bread and cook, stirring often, until toasted, 10 to 12 minutes. Season with salt and pepper.
- Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
- Serve topped with croutons, pomegranate seeds, and chives.
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