Try this seasonal, six-ingredient wonder as a first course for Thanksgiving dinner.
Ingredients
1 1 1/2-pound head of cauliflower, stem end and leaves trimmed, head coarsely chopped
3 cups whole milk
1/3 cup whipping cream
4 tablespoons (1/2 stick) butter, divided
2 cups coarsely torn fresh bread (from crustless sourdough baguette)
1/2 teaspoon minced fresh thyme
Directions
Bring chopped cauliflower and milk to boil in heavy large saucepan. Reduce heat to medium and simmer uncovered until cauliflower is tender, about 9 minutes. Stir in whipping cream and 2 tablespoons butter. Cool soup slightly. Working in batches, puree soup in blender. Season to taste with salt and pepper. Keep soup warm.
Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add bread pieces and stir until brown and crisp, about 9 minutes. Season croutons to taste with salt and pepper. Stir in thyme.
Divide soup among 4 bowls. Mound thyme croutons atop soup and serve.
