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Roasted Cauliflower Soup
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Description:
TV chef Tyler Florence, in his new book, Tyler's Ultimate (Clarkson Potter, $35), calls it "the unsung hero of the vegetable world."
Other: Ingredients:
Time:
hour
Difficulty:
Medium
Serving Size:
4 to 6 servings
  1. 1 quart milk

  2. Kosher salt

  3. 1 head of cauliflower, cored and broken into florets

  4. ½ onion, sliced

  5. 8 sprigs fresh thyme (divided use)

  6. ½ cup (1 stick) plus 4 tablespoons unsalted butter (divided use)

  7. 1 bay leaf

  8. Extra-virgin olive oil

  9. Freshly ground black pepper

  10. 4 slices brioche or other bread, toasted

  11. ¼ cup pine nuts

  12. 2 tablespoons chopped fresh flat-leaf parsley
Preparation:
  1. To roast cauliflower for a side dish, toss florets with a bit of olive oil and salt. Spread on a baking sheet and roast at 400 F for about 30 minutes, stirring occasionally. Don't be afraid to let the cauliflower get good and brown.
Instructions:
  1. Pour the milk into a large saucepan, add a little salt, and bring to a simmer over medium heat. Set aside about 1/2 cup cauliflower florets for garnish; put the rest in the pan with the milk.
  2. Add the onion, 4 thyme sprigs, 1/2 cup butter and the bay leaf. Bring to a simmer, cover and cook for 12 to 15 minutes, until the cauliflower is tender. Discard the thyme and bay leaf, then purée the soup in a blender, covering the top of the blender with a folded dish towel. (You may need to do this in batches.)
  3. Pour the soup back into the saucepan and season with a drizzle of olive oil, salt and a little pepper.
  4. While the cauliflower is cooking, preheat the oven to 350 F. Grate the toasted bread on a box grater. Thinly slice the reserved cauliflower florets and combine with the bread crumbs, the leaves from the remaining 4 thyme sprigs and the pine nuts in a bowl. Drizzle with 4 tablespoons melted butter and toss. Spread the mixture on a baking sheet and toast in the oven until lightly browned and crisp, 5 to 7 minutes. Remove from the oven, scrape into a bowl and stir in the parsley.
  5. To serve, pour the soup into serving bowls and drizzle with a little more olive oil. Sprinkle with the seasoned crumbs.
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