Cauliflower Soup With Pecans and Rye Croutons

"This recipe comes from a F&W email."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 55mins
Ingredients:
10
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Preheat the oven to 350°. In a large, heavy pot, heat 2 tablespoons of the 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.
  • 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.
  • MAKE AHEAD The soup can be refrigerated overnight. Reheat gently before serving. Add more chicken broth to thin the soup to the desired consistency, if needed.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes