Cauliflower Soup With Pecans And Rye Croutons

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 tablespoons light olive oil, divided
• 2 leeks, 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

Recipe

• 1 preheat the oven to 350°.
• 2 in a large, heavy pot, heat 2 tablespoons of olive oil.
• 3 add the leeks and garlic and cook over moderate heat until softened, about 5 minutes.
• 4 add the large cauliflower florets and the apple and cook, stirring, for 2 minutes.
• 5 add the broth and thyme sprigs and bring to a boil.
• 6 cover and simmer over low heat for 45 minutes.
• 7 meanwhile, spread the diced rye bread, pecan pieces and tiny cauliflower florets on a large rimmed baking sheet.
• 8 drizzle with the remaining 1 tablespoon of olive oil and toss to coat.
• 9 season generously with salt and pepper and bake, stirring once, for about 10 minutes, or until the rye bread croutons are crisp.
• 10 discard the thyme sprigs from the soup.
• 11 working in batches, puree the soup in a blender.
• 12 return the soup to the pot and season with salt and pepper.
• 13 ladle into bowls, scatter the croutons, pecans and cauliflower on top and serve.