Cauliflower Soup with Crispy Brussels Sprouts and Apples
Ingredients
- 3 cups cauliflower florets (from about 1 small head)
- 1/2 white onion, coarsely chopped
- 2 sprigs fresh lemon thyme, plus 1 teaspoon leaves for garnish
- 1 1/2 quarts whole milk
- Kosher salt
- Extra-virgin olive oil, for frying
- 6 to 7 Brussels sprouts, leaves separated
- Fleur de sel
- 1 tablespoon finely chopped fresh chives
- Cracked black pepper
- 1 pink lady apple
- Smoked extra-virgin olive oil, for drizzling
Instructions
Cauliflower Soup with Crispy Brussels Sprouts and Apples serves 4 original recipe by Food Network.
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