Recipe information
Yield
4 Servings
Ingredients
1
1 1/2-pound head of cauliflower, stem end and leaves trimmed, head coarsely chopped
3
cups whole milk
1
/3 cup whipping cream
4
tablespoons (1/2 stick) butter, divided
2
cups coarsely torn fresh bread (from crustless sourdough baguette)
1
/2 teaspoon minced fresh thyme
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Preparation
Step 1
Bring chopped cauliflower and milk to boil in heavy large saucepan. Reduce heat to medium and simmer uncovered until cauliflower is tender, about 9 minutes. Stir in whipping cream and 2 tablespoons butter. Cool soup slightly. Working in batches, puree soup in blender. Season to taste with salt and pepper. Keep soup warm.
Step 2
Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add bread pieces and stir until brown and crisp, about 9 minutes. Season croutons to taste with salt and pepper. Stir in thyme.
Step 3
Divide soup among 4 bowls. Mound thyme croutons atop soup and serve.