Cauliflower Bisque with Browned Butter Croutons
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.
Servings Prep Time
4 25
Cook Time
15
Servings Prep Time
4 25
Cook Time
15
Ingredients
  • 2cups full fat milk
  • 2.5cups vegetable stock
  • 1 small head cauliflowerseparated into florets, about 450g
  • 350grams starchy potatoespeeled and chopped
  • 1 small onionchopped
  • 2cloves garliccrushed
  • 4 sprigs thyme
  • sea salt and freshly ground black pepper
  • 3tbs unsalted butter
  • 3cups cubed ciabatta bread
  • 1/3cups heavy cream
  • 1/3cups pomegranate seeds
  • Chopped chivesfor serving
Instructions
  1. 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.
  2. 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.
  3. Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
  4. Serve topped with croutons, pomegranate seeds, and chives.