Cauliflower Soup with Thyme Croutons
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3 cups whole milk
- 1/3 cup whipping cream
- 1/2 teaspoon minced fresh thyme
- Carbohydrate 28 g(9%)
- Cholesterol 71 mg(24%)
- Fat 25 g(38%)
- Fiber 4 g(17%)
- Protein 12 g(23%)
- Saturated Fat 15 g(75%)
- Sodium 240 mg(10%)
- Calories 368
Preparation Bring chopped cauliflower and milk to boil in heavy large saucepan. Reduce heat to medium and simmer uncovered until cauliflower is tender, about 9 minutes. Stir in whipping cream and 2 tablespoons butter. Cool soup slightly. Working in batches, puree soup in blender. Season to taste with salt and pepper. Keep soup warm. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add bread pieces and stir until brown and crisp, about 9 minutes. Season croutons to taste with salt and pepper. Stir in thyme. Divide soup among 4 bowls. Mound thyme croutons atop soup and serve.
Preparation Bring chopped cauliflower and milk to boil in heavy large saucepan. Reduce heat to medium and simmer uncovered until cauliflower is tender, about 9 minutes. Stir in whipping cream and 2 tablespoons butter. Cool soup slightly. Working in batches, puree soup in blender. Season to taste with salt and pepper. Keep soup warm. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add bread pieces and stir until brown and crisp, about 9 minutes. Season croutons to taste with salt and pepper. Stir in thyme. Divide soup among 4 bowls. Mound thyme croutons atop soup and serve.
