Cauliflower Thyme Soup

Cauliflower Thyme Soup
Mindy Powell
2 T extra virgin olive oil

3 T butter
1 large head cauliflower, chopped
4 ribs celery and leafy tops, finely chopped
1/2 medium onion, finely chopped
1 can marinated artichoke hearts, chopped
2 T fresh thyme leaves, chopped
coarse sea salt and coarse black pepper to taste
2 T flour
2 cups chicken broth
1 cup cream or milk
3 T chopped fresh parsley, for garnish
1/2 cup grated Parmesan, for garnish
In a large pot, heat up the olive oil and 2 T of the butter, over medium heat. Add the cauliflower florets and stir. Add celery, garlic, onion, thyme and season with salt and pepper. Cook for five minutes. Add artichoke hearts. Push the vegetables to side of the pot. Melt 1 T of butter on other side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and cream. Bring up to a simmer until veggies are cooked through. Puree soup using an immersion blender. I like to leave it slightly chunky. Garnish with parsley and cheese.