Cauliflower Bisque with Brown Butter Croutons

Name: Cauliflower Bisque with Brown Butter Croutons
Prep time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 c. whole milk; 2 1/2 c. vegetable stock; 1 small head cauliflower (about 1 pound total), separated into florets; 3/4 lb. Yukon gold potatoes, peeled and chopped; 1 small onion, chopped; 2 cloves Garlic, crushed; 4 sprigs thyme; Kosher salt and freshly ground black pepper; 3 tbsp. unsalted butter; 3 c. cubed ciabatta bread; 1/3 c. heavy cream; 1/3 c. pomegranate seeds; Chopped chives, for serving

By Marian Cooper CairnsPublished: Dec 27, 2016

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Becky Luigart-Stayner

Yields:

4 serving(s)

Prep Time:

25 mins

Total Time:

40 mins

You can make croutons two days early. Just store in an airtight container at room temperature.

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Ingredients

2 cups whole milk
2 1/2 cups vegetable stock
1 small head cauliflower (about 1 pound total), separated into florets
3/4 lb. Yukon gold potatoes, peeled and chopped
1 small onion, chopped
2 cloves Garlic, crushed
4 sprigs thyme
Kosher salt and freshly ground black pepper
3 Tbsp. unsalted butter
3 cups cubed ciabatta bread
1/3 cup heavy cream
1/3 cup pomegranate seeds
Chopped chives, for serving

Directions

1. Step 1Combine 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.
2. Step 2Meanwhile, 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.
3. Step 3Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
4. Step 4 Serve topped with croutons, pomegranate seeds, and chives.