Made With
Sweet Dinner Potato RollsIngredients
1 Tablespoon Unsalted Butter
1 Medium Yellow Onion, diced
2 Cloves Garlic, minced
1 Large Head Cauliflower, cut into small florets
1 Large Potato, diced
6 Cups Vegetable Stock
1 Can (15-16 oz.) Butter Beans, drained & rinsed
2 Sprigs Fresh Thyme, plus more to garnish
1/4 Cup Heavy Cream
Olive Oil, to garnish
Sea Salt, to taste
Freshly Ground Black Pepper, to taste
4 Martin's Dinner Potato Rolls
Serves: 4
Directions
Step 1
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, 4-5 minutes. Add garlic and cook 1 minute more.
Step 2
Add cauliflower and potato and sauté for 2 minutes, stirring occasionally. Add vegetable stock, butter beans, and leaves from 2 sprigs of thyme; stir. (Tip: Before adding stock, remove and set aside a few small florets of sautéed cauliflower for garnish later.)
Step 3
Bring to a boil, then reduce heat and simmer for 20 minutes.
Step 4
Carefully pour the soup into a blender or food processor and blend until smooth. (Alternately, puree with an immersion blender until creamy and smooth).
Step 5
Stir in heavy cream and check for seasoning. Season with salt and pepper, to taste. Adjust consistency as needed (e.g., add more vegetable stock to thin out).
Step 6
Garnish with coarsely ground black pepper, fresh thyme, and a drizzle of olive oil and/or heavy cream. Serve hot with warmed Martin’s Dinner Potato Rolls and salted butter.
