1 large cauliflower
1 bunch fresh thyme
¼ cup olive oil
¼ pound butter
1 yellow onion, large dice
4 celery ribs, large dice
4 cups chicken stock
2 fresh bay leaves
salt and pepper
1 cup heavy whipping cream
1 baguette
12 ounces brie
Bella Vista truffle oil
Preheat oven to 450 degrees. Remove outer leaves from the cauliflower, rinse and cut into quarters. In large mixing bowl, generously season the cauliflower and toss with half of the thyme and the olive oil. Arrange cauliflower
on a cookie sheet and bake until nicely browned, approximately 10 minutes. Reserve 6 florets for garnish.
In a large, heavy-bottomed saucepot, melt the butter over medium heat until it begins to brown. Add the onion and celery and sauté for 5 minutes.
Add the roasted cauliflower, chicken stock, remaining thyme and bay leaves.
Let simmer for 30 minutes or until the vegetables are completely tender.
Puree the soup in a blender until smooth. Be careful not to fill the blender more than 1/3 full, as the hot liquid will burn. Return the soup to the stove and add cream, salt and pepper to taste.
Preheat oven to 400 degrees. Slice the baguette on a bias ½ inch thick and place 2 ounces of Brie on top of each slice. Place toasts on a cookie sheet and bake until the cheese melts, approximately 4 minutes.
Divide the soup among 6 bowls. Gently place a cauliflower floret and the brie crostini on top. Drizzle with the Bella Vista truffle oil. Enjoy!
