Peachy the Magazine Holiday 2016 - Page 58

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. PEACHYTHEMAGAZINE.COM