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Cauliflower Soup With Pecans And Rye Croutons


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3 tablespoons light olive oil

2 leeks, white and pale green parts only, cut into 2-inch pieces

4 garlic cloves, smashed

Two 2-pound heads of cauliflower, cored and cut into 2-inch florets, 1/2 cup of tiny florets reserved for garnish

1 granny smith apple—peeled, cored and cut into 2-inch pieces

6 cups low-sodium chicken broth

5 thyme sprigs

1 slice crustless rye bread, cut into 1/2-inch dice (1 cup)

1/2 cup pecan pieces

Salt and freshly ground black pepper

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