Recipe: Cauliflower Soup with Brioche Croutons

A delcious, creamy recipe from Chef Michelle Weaver of Charleston Grill.

Cauliflower Soup

Ingredients:

1 head cauliflower 1 cup heavy cream 1 small onion chopped

½ stick of butter 2 qt water or vegetable stock Salt and pepper

Method:

- Cut cauliflower into florets removing the stems and leaves and dice the onion into small pieces.

- Heat the butter in a medium soup pot over medium heat and add the onions, cooking until soft (do not brown).

- Add cauliflower, stock or water and heavy cream and simmer until the cauliflower is very soft.

- Puree in small batches in a blender and return to pot. Season with salt and pepper.

Brioche Croutons

Ingredients:

1/8 cup butter 1/8 cup truffle butter ¼ loaf brioche

Method:

- Cut brioche into ¼ inch cubes.

- Melt butters together and toss with brioche, then bake brioche on

baking sheet for 7 - 10 minutes at 350 degrees until brown.

- Remove and garnish soup with croutons.