Cauliflower Soup With Pecans And Rye Croutons

Name: Cauliflower Soup With Pecans And Rye Croutons
Ingredients: 3 tablespoons light olive oil; 2 leeks, white and pale green parts only, cut into 2-inch pieces; 4 garlic cloves, smashed; Two 2-pound heads of cauliflower, cored and cut into 2-inch florets, 1/2 cup of tiny florets reserved for garnish; 1 Granny Smith apple—peeled, cored and cut into 2-inch pieces; 6 cups low-sodium chicken broth; 5 thyme sprigs; 1 slice crustless rye bread, cut into 1/2-inch dice (1 cup); 1/2 cup pecan pieces; Salt and freshly ground black pepper