Sept 30 2017 /Courtesy of: 12 Tomatoes
1 head cauliflower, cored and chopped
1 large onion, chopped
2 large potatoes, peeled and chopped
2 carrots, peeled and chopped
3 cups chicken or vegetable stock
1 cup heavy cream or half-and-half
3 cloves garlic, minced
2 tbs butter
2 tsps dried thyme, divided
salt and pepper to taste
Croutons, for garnish
- In a large heavy-bottomed pot, melt the butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add potatoes and carrots and cook 5 more minutes. Add garlic, and cook another minute.
- Add stock and bring to a boil. Stir in cauliflower, cover, and reduce heat to a simmer. Let cook until vegetables are tender, 15-20 minutes.
- Puree using an immersion blender, or in batches in the blender. Return pureed soup to pot over low heat, and stir in the cream and 1 tsp of thyme.
- Season with salt and pepper to taste, and serve with additional thyme and croutons as a garnish.