Cauliflower Bisque with Brown Butter Croutons
Saturday - April 1, 2017 4:05 am ,
Category : RECIPES
Ingredient:
2 c. whole milk
2½ 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
Method:
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.
2 c. whole milk
2½ 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
Method:
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.
