You can make croutons two days early. Just store in an airtight container at room temperature.
TOTAL TIME: 0:40
YIELD: 4 servings
- 2 c. whole milk
- 2½ c. vegetable stock
- 1 small head cauliflower (about 1 pound total), separated into florets
- 3/4 lb. Yukon gold potatoes, peeled and chopped
- 1 small onion, chopped
- 2 cloves Garlic, crushed
- 4 sprigs thyme
- Kosher salt and freshly ground black pepper
- 3 tbsp. unsalted butter
- 3 c. cubed ciabatta bread
- 1/3 c. heavy cream
- 1/3 c. pomegranate seeds
- Chopped chives, for serving
- Combine milk, stock, cauliflower, potato, onion, garlic, and thyme in a large saucepan. Season with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Cook, swirling occasionally, until golden brown, 2 to 4 minutes. Add bread and cook, stirring often, until toasted, 10 to 12 minutes. Season with salt and pepper.
- Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
- Serve topped with croutons, pomegranate seeds, and chives.