Prep 35 mins
Cook 45 mins
From Food & Wine November 2006 - credited to Mary Ellen Diaz.
- 3 tablespoons light olive oil, divided
- 2 leeks, white 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
- Preheat the oven to 350°.
- In a large, heavy pot, heat 2 tablespoons of 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.
- Meanwhile, 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.
- 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.