Cauliflower Soup With Thyme Croutons
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
49
Sourness
31
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cups
Whole Milk1 cup
Whipping Cream4 tbsps
Butter (1/2 stick, divided)1 tsp
Thyme (minced fresh)Directions:
1
Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat
2
Bring chopped cauliflower and milk to boil in heavy large saucepan
3
Reduce heat to medium and simmer uncovered until cauliflower is tender, about 9 minutes
4
Stir in whipping cream and 2 tablespoons butter
5
Cool soup slightly
6
Working in batches, puree soup in blender
7
Season to taste with salt and pepper
8
Keep soup warm
9
Add bread pieces and stir until brown and crisp, about 9 minutes
10
Season croutons to taste with salt and pepper
11
Stir in thyme
12
Divide soup among 4 bowls
13
Mound thyme croutons atop soup and serve
14
Bring chopped cauliflower and milk to boil in heavy large saucepan
15
Reduce heat to medium and simmer uncovered until cauliflower is tender, about 9 minutes
16
Stir in whipping cream and 2 tablespoons butter
17
Cool soup slightly
18
Working in batches, puree soup in blender
19
Season to taste with salt and pepper
20
Keep soup warm
21
Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat
22
Add bread pieces and stir until brown and crisp, about 9 minutes
23
Season croutons to taste with salt and pepper
24
Stir in thyme
25
Divide soup among 4 bowls
26
Mound thyme croutons atop soup and serve