Cauliflower Bisque with Homemade Croutons
Servings: 2
  • 1 cup milk
  • 1 1/4 cup vegetable stock
  • 1/2 small head cauliflower separated into florets
  • 1/2 lb. red potatoes peeled and chopped
  • 1/2 small onion chopped
  • 1 clove Garlic crushed
  • 2 sprigs thyme
  • salt and freshly ground black pepper to taste
  • 1 tbsp. unsalted butter
  • 1 1/2 cups cubed bread
  • 1/4 cup heavy cream
  • 1/4 cup pomegranate seeds
  • Chopped chives for serving
  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.
Recipe Notes

Recipe adapted fromĀ Country Living