Cauliflower Soup with Pecans and Croutons

I've been sorting through my recipes. This sounds so efficient until you see my recipes are stuck in a binder or on the refrigerator according to how often I use them. I love magnets! Anway, cauliflower is a favorite of mine and I espeically like it in soups with an extra 'attitude' like this one. I am blessed to have most of my family willing to try something different for dinner. If you don't have fresh thyme, a pinch or two (to taste) of dried thyme will be fine. No rye bread? Sour dough bread croutons are excellent done the same way. I'm hoping that thinking about cold-weather food will bring on the lower temperatures!


Cauliflower Soup with Pecans and Rye Croutons
 3 tablespoons light olive oil
2 leeks, white and pale green parts only, cut into 2-inch pieces
4 garlic cloves, smashed
Two 2-pound heads of cauliflower, cored and cut into 2-inch florets
½ cup of tiny florets reserved for garnish
1 Granny Smith apple - peeled, cored and cut into 2-inch pieces
6 cups chicken broth
5 thyme springs
1 slice crust less rye bread, cut into 1/2-inch dice (a cup)
½ cup pecan pieces
Salt and freshly ground black pepper

Preheat oven to 350 degrees. In a large pot, heat 2 tablespoons of the 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 springs and bring to a boil. Cover and simmer over low heat for 45 minutes.

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 springs 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.

The soup can be refrigerated overnight. Reheat gently before serving. Add more chicken broth to thin the soup to the desired consistency, if needed.