Ingredients

2 Tbsp Butter

1 Onion chopped

3 Stalks Celery chopped

4 Cloves Garlic minced

1 Large Head Cauliflower cored and separated into florets

1 Tbsp Fresh Thyme Leaves

4 Cups Chicken Stock

2 Cups Milk

2 tsp Sea Salt

¼ tsp Black Pepper

4 Tbsp Butter

1 Head Garlic peeled and sliced thinly

Fresh Thyme & Grated Parmesan Cheese for serving

Directions

Melt butter over medium high heat in a large stockpot. Sauté onion and celery until tender. Add garlic and cook for two minutes more.

Add cauliflower and thyme. Stir to coat in seasoning.

Add chicken stock and simmer until cauliflower is tender. Using an emersion blender, puree until desired consistency is reached. I prefer to leave small chunks of cauliflower, but you can also blend until completely smooth. (Use may also use a blender to puree the soup in batches).

Add the milk, salt, and pepper and cook until heated through. Continue to simmer on low.

Melt the remaining 4 tbsp butter in a small pan. Sauté the sliced garlic until it begins to brown. This happens relatively quickly and will burn if not monitored, so be sure not to walk away.

Ladle the soup into bowls and top with the crispy garlic, fresh thyme, and grated parmesan cheese.

Serve with warm crusty bread. Enjoy!