Ingredients
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1 head Cauliflower
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1 can (15 oz / 425g) White Beans
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1 Onion
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2 Garlic Cloves
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2 Tbsp Unsalted Butter
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4-6 leaves Fresh Sage Leaves
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1 handful Fresh Thyme
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4 cups Chicken Stockor vegetable stock
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to taste Salt
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to taste Cracked Black Pepper
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1/2 cup, divided Parmesan Cheese
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3-4 slices Rustic Bread
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2 Tbsp Garlic Powder
Directions
Steps
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1
Done
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Special EquipmentImmersion Blender or a heat-resistant blender. I prefer a cordless immersion blender like this one: KitchenAid KHBBV53VB Cordless Hand Blender. |
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2
Done
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Preheat the oven to 400°F/ 204°C. Line a baking sheet with parchment paper. |
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3
Done
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Peel and slice the onion. Peel and mince the garlic. In a large pot, quickly melt the butter on medium-high heat then add the onion and garlic and saute for 3 minutes. Turn to medium heat and add the chicken stock. |
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4
Done
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Cut up the cauliflower and add. Drain the white beans and add. Chop the fresh sage and fresh thyme and add. Season with salt and pepper. Let simmer for 20 minutes. |
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5
Done
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Make the CroutonsCut up the bread and add to a bowl. Toss with 1/4 cup parmesan cheese and the garlic power. Spread the bread cubes onto the lined baking sheet and bake for about 10-12 minutes until golden brown. Optional - while still hot, you can toss them in melted butter for more richness. |
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6
Done
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Purée the SoupWith an immersion blender, purée the soup until silky and smooth. Top with more fresh herbs, Parmesan cheese, and croutons. |
