You can make croutons two days early. Just store in an airtight container at room temperature.
Contents
Ingredients
- 2 c. whole milk
- 2 1/2 c. vegetable stock
- 1 small head cauliflower (about 1 pound total), separated into florets
- 3/4 lb. Yukon gold potatoes, peeled and chopped
- 1 small onion, chopped
- 2 cloves Garlic, crushed
- 4 sprigs thyme
- Kosher salt and freshly ground black pepper
- 3 tbsp. unsalted butter
- 3 c. cubed ciabatta bread
- 1/3 c. heavy cream
- 1/3 c. pomegranate seeds
- Chopped chives, for serving
Directions
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- Step 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.
- Step 2Meanwhile, 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.
- Step 3Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
- Step 4 Serve topped with croutons, pomegranate seeds, and chives.
- Step 1
