Cauliflower Soup

Slice 1 ½ heads of cauliflower into medium pieces.

In a medium pot, add 2 tbsp. butter and the olive oil. Cook over medium heat, stirring until the cauliflower becomes almost tender.

Add 1 c. water and the half-and-half. Cook until half is reduced. Add to the Electrolux Masterpiece Collection blender and blend on high until the puree is smooth. Season with salt.

Slice the pumpernickel thin, drizzle with olive oil and season with salt. Bake at 350°F on a tray until crisp and reserve.

Place the rest of the butter in a small pot and heat on medium until brown, but not burnt and remove from heat.

Break the rest of the cauliflower into small florets and cook over medium heat in olive oil until golden brown and reserve. Season with salt.

Pour the bowls of soup and arrange garnish on top. Finish by drizzling a small amount of brown butter on top. Service with warm pumpernickel bread.