Cauliflower Soup (花椰菜濃湯)

• 1 tbsp. extra-virgin olive oil, plus more for garnish
• 1 medium yellow onion, chopped
• 1 clove garlic, minced
• 1 large head cauliflower, cut into small florets (about 8 cups)
• 6 c. low-sodium chicken or vegetable stock
• 3 sprigs fresh thyme, plus more for serving
• 1 bay leaf
• Kosher salt
• Freshly ground black pepper
• 1/4 c. heavy cream or whole milk

Instructions

1. In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add cauliflower, stock, thyme, and the bay leaf and bring up to a simmer. Cook until cauliflower is very tender, 15 to 20 minutes.
2. When vegetables are tender, remove thyme and bay leaf and discard. Blend with immersion blender or transfer to a blender in batches and blend until smooth. Stir in cream and reheat if needed. Garnish with a drizzle of olive oil and fresh thyme and serve immediately.