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South East Cauliflower Soup
Serves 4 to 6
Ingredients:
1 quart milk
Sea salt
1 head of cauliflower, cored and broken into florets
1/2 onion, sliced
8 sprigs fresh thyme
1/2 cup (1 stick) plus 4 tablespoons unsalted butter
1 bay leaf
Extra-virgin olive oil
Freshly ground black pepper
4 slices brioche or other bread, toasted
1/4 cup pine nuts
2 tablespoons chopped fresh flat-leaf parsley
Directions:
Pour the milk into a large saucepan, add a little salt, and bring to a simmer over medium heat.
Set aside about 1/2 cup cauliflower florets for garnish; put the rest in the pan with the milk.
Add the onion, 4 thyme sprigs, 1/2 cup butter and the bay leaf.
Bring to a simmer, cover and cook for 12 to 15 minutes, until the cauliflower is tender
Discard the thyme and bay leaf, then purée the soup in a blender, covering the top of the blender with a folded dish towel
Pour the soup back into the saucepan and season with a drizzle of olive oil, salt and a little pepper.
While the cauliflower is cooking, preheat the oven to 350 F
Grate the toasted bread on a box grater
Thinly slice the reserved cauliflower florets and combine with the bread crumbs, the leaves from the remaining 4 thyme sprigs and the pine nuts in a bowl
Drizzle with 4 tablespoons melted butter and toss
Spread the mixture on a baking sheet and toast in the oven until lightly browned and crisp, 5 to 7 minutes
Remove from the oven, scrape into a bowl and stir in the parsley
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