Creamy Cauliflower Soup

Ingredients

• Salt
• Black pepper
• Garlic
• Milk
• Pepper
• Onion
• Garnish
• Vegetable stock
• Thyme

Directions

1. Start with the cauliflower. Cut away the outer leaves and toss them, then trim the stem. To quarter it, run a knife down through the center of the stem so you have 4 sections. Cut the core away from the florets, roughly chop the florets, and slice the core thinly. Put it all aside. If you want to garnish the soup with a little sautéed cauliflower, reserve 1 cup of florets for later.
2. Warm the oil in a large stockpot set over medium-high heat. Add the onion and cook for 5 minutes, stirring now and then, until it has softened and turned translucent. Add the garlic and cook for another 1-2 minutes, just until it smells wonderful.
3. Add the chopped cauliflower, vegetable stock, and thyme to the pot, then stir everything together. Let the soup come up to a simmer. Lower the heat to medium-low, cover the pot, and simmer for about 20-25 minutes, until the cauliflower is tender. Take out the thyme sprigs.
4. Blend the soup until smooth, either right in the pot with an immersion blender or in batches in a traditional blender. If you use a regular blender, be careful not to fill it too high with hot soup.
5. Stir in the milk and Parmesan, then season to taste with salt and black pepper.
6. Serve immediately, with any garnishes you like.