Fennel sautéed with thyme, simmered in broth with fresh cauliflower until tender then pureed into a lusciously smooth soup with a touch of white pepper and nutmeg. Finished a sprinkling of crispy hot sausage crumbles. So delicious and seasonal.
INGREDIENTS – serves 4-6
2T olive oil
2 fennel bulbs, core removed and diced
1 head cauliflower, core removed and chopped
6c broth or water
1/2t white pepper
Dash or 2 or nutmeg
1/4lb sausage, fried until crisp and crumbly – optional
Bring a large pot to med-high heat. Add the one thyme and salt, cook for 3-4 minutes until softened. Add cauliflower, stir then pour in broth. Bring to a simmer and allow to cook for 20-25 minutes, until the cauliflower mashed easy with the back of a spoon.
Puree the soup with a blender, add white pepper and nutmeg then puree again until its super smooth.