Holiday Delights
CAULIFLOWER SOUP
Yield: 8 cups
3 cups cauliflower florets
(about 1 small head)
½ white onion, coarsely chopped
2 sprigs fresh lemon thyme,
plus 1 teaspoon leaves for garnish
1½ quarts whole milk
Cracked black pepper
To serve, ladle the soup into shallow
bowls, small shot glasses or espresso
cups and garnish with the chives and
lemon thyme leaves. Season with
fleur de sel, cracked black pepper and
smoked extra-virgin olive oil (optional).
Place the cauliflower florets in a
large pot with onion, thyme sprigs
and milk. Slowly bring to a boil over
Recipe courtesy of Tyler Florence,
Food Network Magazine
Kosher salt
1 tablespoon freshly chopped chives
Fleur de sel
56
medium-high heat. Season with
kosher salt, cover and simmer for 25
to 30 minutes, until the cauliflower is
soft. Discard the lemon thyme sprigs.
Transfer the cauliflower mixture to a
blender and purée until completely
smooth. Taste and season with salt.
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