Cauliflower Soup With Pecans And Rye Croutons

Total Time: 1 hr 55 mins Preparation Time: 35 mins Cook Time: 1 hr 20 mins

Ingredients

• 3 tablespoons light olive oil
• 2 leeks, and pale green parts only, cut into 2-inch pieces
• 4 garlic cloves, smashed
• two 2-pound heads cauliflower, cored and cut into 2-inch florets, 1/2 cup of tiny florets reserved for garnish
• 1 granny smith apple, peeled cored and cut into 2-inch pieces
• 6 cups low sodium chicken broth
• 5 fresh thyme sprigs
• 1 slice crustless rye bread, 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°. 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.
• 2 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.
• 3 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.
• 4 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.