Cauliflower Soup With Pecans and Rye Croutons
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 3 tablespoons light olive oil, divided
- 2 leeks, white and pale green parts only, cut into 2-inch pieces
- 4 garlic cloves, smashed
- 4 lbs cauliflower, cored and cut into 2-inch florets (about 2 heads)
- 1 granny smith apple, peeled cored and cut into 2-inch pieces
- 6 cups low sodium chicken broth
- 5 fresh thyme sprigs
- 1 slice rye bread, crust removed and cut into 1/2-inch dice (1 cup)
- 1⁄2 cup pecan pieces
- salt & freshly ground black pepper
directions
- Preheat the oven to 350°.
- In a large, heavy pot, heat 2 tablespoons of olive oil.
- Add the leeks and garlic and cook over moderate heat until softened, about 5 minutes.
- Add the large cauliflower florets and the apple and cook, stirring, for 2 minutes.
- Add the broth and thyme sprigs and bring to a boil.
- Cover and simmer over low heat for 45 minutes.
- Meanwhile, spread the diced rye bread, pecan pieces and tiny cauliflower florets on a large rimmed baking sheet.
- Drizzle with the remaining 1 tablespoon of olive oil and toss to coat.
- Season generously with salt and pepper and bake, stirring once, for about 10 minutes, or until the rye bread croutons are crisp.
- Discard the thyme sprigs from the soup.
- Working in batches, puree the soup in a blender.
- Return the soup to the pot and season with salt and pepper.
- Ladle into bowls, scatter the croutons, pecans and cauliflower on top and serve.
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RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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