Tahini-Cauliflower Bisque with Brown Butter Croutons

You can make this tahini-cauliflower bisque with brown butter croutons two days early. However, just remember to store in an airtight container at room temperature.

Have This!

• Two c. whole milk
• Three c. vegetable stock
• One small head cauliflower
• A tsp. tahini
• Half lb. Yukon gold potatoes, peeled and chopped
• One small onion
• Two cloves Garlic
• Four sprigs thyme
• Kosher salt and freshly ground black pepper
• Three tbsp. unsalted butter
• Three c. cubed ciabatta bread
• One-third c. heavy cream
• One-third c. pomegranate seeds
• Chopped chives, for serving

Do This!

• Combine milk, stock, cauliflower, tahini, potato, onion, garlic, and thyme in a large saucepan.
• Season with salt and pepper.
• Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes.
• Melt butter in a large skillet over medium heat. Cook, swirling occasionally, until golden brown, four minutes.
• Add bread and cook, stirring often, until toasted, ten minutes.
• Season with salt and pepper.
• Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
• Serve topped with croutons, pomegranate seeds, and chives.