Cauliflower Bisque with Lemon Thyme Oil

This creamy, puréed soup can be made from scratch but makes an excellent vehicle for using up leftover cooked cauliflower. Thickened with potatoes and cashews, this bisque has a rich, creamy texture with just a hint of garlic. Don’t skip the final touch of lemon thyme oil―a surprise bright flavor boost.

This recipe originally appeared on alive.com as “Cauliflower Bisque with Lemon Thyme Oil.”

Cauliflower Bisque with Lemon Thyme Oil

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Servings

4 to 6

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Ingredients

• 1/2 cup whole raw cashews
• 3 1/2 cups cold water divided
• 1 lb cauliflower florets about 1 whole cauliflower, with outer leaves removed
• 4 Tbsp extra-virgin olive oil divided
• 1/2 tsp salt divided
• 1/4 tsp pepper
• 1 cup peeled, diced potatoes like Yukon Gold
• 2 garlic cloves thinly sliced
• 1 sprig thyme + 1 tsp freshly picked thyme leaves
• 2 tsp lemon zest
• 1 Tbsp grated Parmigiano Reggiano optional

Ingredients 1/2 cup whole raw cashews 3 1/2 cups cold water divided 1 lb cauliflower florets about 1 whole cauliflower, with outer leaves removed 4 Tbsp extra-virgin olive oil divided 1/2 tsp salt divided 1/4 tsp pepper 1 cup peeled, diced potatoes like Yukon Gold 2 garlic cloves thinly sliced 1 sprig thyme + 1 tsp freshly picked thyme leaves 2 tsp lemon zest 1 Tbsp grated Parmigiano Reggiano optional

Servings 4 to 6 Print Recipe

Instructions

1. In bowl or jug, soak cashews in 1 1/2 cups water and set aside while you prepare rest of ingredients.
2. Preheat oven to 425 F.
3. In medium-sized bowl, combine cauliflower with 2 Tbsp olive oil, 1/4 tsp salt, and pepper, tossing well to coat. Pour cauliflower onto baking sheet and roast in preheated oven for 25 to 30 minutes, or until fork tender.
4. While cauliflower is roasting, to medium saucepan, add potatoes, garlic, thyme sprig, and 2 cups cold water. Set on medium heat and bring to gentle simmer. Once contents begin to simmer, cook, uncovered, for approximately 30 minutes, or until potatoes are fork tender, reducing heat if necessary to keep contents at a low simmer.
5. Remove cauliflower from oven, place on top of soup without incorporating; cover with lid and cook for approximately 10 minutes. Meanwhile, to blender, add cashews and their soaking liquid and liquefy until smooth. Add contents of soup pot and continue to blend to a smooth texture. Taste and add remaining 1/4 tsp salt, if required.
6. In small bowl, combine remaining 2 Tbsp olive oil, 1 tsp thyme, lemon zest, and Parmigiano Reggiano (if using).
7. Ladle soup into bowls and drizzle with lemon thyme oil just before serving.