- 2 cups Whole milk
- 2½ cups Vegetable stock
- 1 lb Cauliflowersmall head, separated into florets
- ¾ lb PotatoesYukon gold potatoes, peeled, chopped
- 1 Onionsmall, chopped
- 2 cloves Garliccrushed
- 4 sprigs Fresh thyme
- Kosher Saltto taste
- Black pepperfreshly ground, to taste
- 3 tbsp Unsalted butter
- 3 cups Ciabattacubed
- â…“ cup Heavy cream
- â…“ cup Pomegranate Arils
- Chiveschopped, for serving
Cauliflower Bisque with Brown Butter Croutons
Are you planning to prepare a special Valentine’s Day meal? Then this Cauliflower Bisque with Brown Butter Croutons is a good way to show your appreciation and love. Because this special occasion-worthy soup is not only a delicious and flavorful winter soup, but it is also healthy.
This vegetarian-friendly soup has a silky and creamy texture that is so hearty. The secret to beautifully creamy texture is to cook the cauliflower along with potatoes in a whole milk and vegetable stock mixture. Give this soup a finishing touch and crunch with the brown butter croutons and pomegranate arils. Garnish with chopped chives and serve with love!
To make this Cauliflower Bisque with Brown Butter Croutons, you will need the following ingredients:
Steps to make Cauliflower Bisque with Brown Butter Croutons
1 | Combine milk, stock, and vegetables | 1 |
2 | Bring to boil and simmer | 20 |
3 | Melt butter | 5 |
4 | Toast bread | 12 |
5 | Discard thyme and blend | 4 |
6 | Add heavy cream and seasoning | 1 |
7 | Serve | |
Recipe Reviews
Delicious creamy soup!
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