Cauliflower Soup with Crispy Brussels Sprouts and A

Name: Cauliflower Soup with Crispy Brussels Sprouts and Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place the cauliflower florets in a large pot with the onion, thyme sprigs and milk.
2
Slowly bring to a boil over medium-high heat.
3
Season with kosher salt, cover and simmer until the cauliflower is soft, 25 to 30 minutes.
4
Discard the thyme sprigs.
5
Transfer the cauliflower mixture to a blender and puree until completely smooth.
6
Taste and season with salt.
7
Fill a medium saucepan with 2 to 3 inches of olive oil and heat to 350 degrees F. Fry the Brussels sprout leaves a few at a time until browned, 30 to 40 seconds.
8
Drain on paper towels and season with fleur de sel.
9
To serve, scoop the apple into balls with a Parisian scoop or small melon baller.
10
Or, just dice the apple if a scoop is unavailable.
11
Ladle the soup into shallow bowls or small shot glasses or espresso cups and garnish with the fried Brussels sprout leaves.
12
Sprinkle with the chives, lemon thyme leaves, apple balls and season with fleur de sel and cracked black pepper.
13
Drizzle with the smoked olive oil.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Cauliflower Soup with Crispy Brussels Sprouts and Apples falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower Soup with Crispy Brussels Sprouts and Apples

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions