Cauliflower-Kale Soup with Crispy Kale Topping

williams-sonoma.com

clements

1 large head cauliflower, trimmed and cut into florets

5 Tbs. (3 fl. oz./80 ml) olive oil

Kosher salt and freshly ground pepper, to taste

1 large bunch curly kale, stems removed, leaves torn into 1-inch (2.5-cm) pieces

1 yellow onion, diced

2 celery stalks, diced

3 garlic cloves, minced

7 cups (56 fl. oz./1.75 l) chicken or vegetable broth

⅓ cup (1 ¾ oz./50 g) pine nuts, toasted

Directions at williams-sonoma.com

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