Cauliflower Bisque with Fresh Thyme, Red Pepper & Parmesan Crisps.

  • 1 medium head
    cauliflower
  • 32 fl oz
    chicken or vegetable broth
  • ½ small pkg
    fresh thyme
  • 4 cloves
    garlic
  • 8 fl oz
    heavy cream
  • 1
    lemon
  • 4 oz
    Parmesan cheese
  • 1
    red bell pepper
  •  
    black pepper
  •  
    butter, unsalted
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat oven to 400°F.
  • 2
    Wash and dry the fresh produce.
    1 medium head cauliflower
    1 lemon
    ½ small pkg fresh thyme
    1 red bell pepper
  • 3
    Cut off the cauliflower leaves. Roughly cut into florets and cut the thick stems into smaller pieces.
  • 4
    Peel and mince or press the garlic.
    4 cloves garlic
  • 5
    Holding the thyme at one end, slide leaves off the stems; discard the stems.
  • 6
    Heat a large pot over medium heat. Add butter and warm until butter foams, about 1 minute.
    3 tbsp butter, unsalted
  • 7
    Add garlic, salt, pepper, and half of the thyme. Cook, stirring often, until the garlic begins to brown, 4-5 minutes.
    ½ tsp salt
    ¼ tsp black pepper
  • 8
    Add the cauliflower and the broth to the pot and cover with a lid. Cook until cauliflower is fork tender, 14-18 minutes.
    32 fl oz chicken or vegetable broth
  • 9
    Grate Parmesan cheese. Line a baking sheet with parchment paper. Measure out 1 tbsp of the grated Parmesan and place in a pile on the sheet. Repeat with remaining cheese, keeping the piles a few inches apart.
    4 oz Parmesan cheese
  • 10
    Place in the oven and bake until lightly browned, 5-7 minutes. Once done, remove from the oven and let them sit for a couple of minutes.
  • 11
    Cut the bell pepper into quarters lengthwise; remove and discard the seeds and white membrane. Finely dice the pepper and set aside.
  • 12
    Juice the lemon and add to the pot.
  • 13
    Puree soup until smooth using a hand or regular blender.
  • 14
    Turn the heat down to low and stir in 1 cup of cream.
    8 fl oz heavy cream
  • 15
    To serve, spoon the soup into bowls and garnish with olive oil, red bell pepper and thyme; arrange Parmesan medallions on the side. Enjoy!
    4 tsp extra virgin olive oil