Cauliflower soup with mustard and Gruyère croûtons
This yummy recipe is inspired by Heidi Swanson’s recipe website 101 Cookbooks.
Search for similar recipes...
Serves
4
|
50 ml
|
olive oil, plus extra to serve
|
|
50 gm
|
butter, coarsely chopped
|
|
1
|
onion, finely chopped
|
|
2
|
garlic cloves, thinly sliced
|
|
1
|
large Desiree potato, finely chopped
|
|
1 kg
|
cauliflower, trimmed into small florets
|
|
1.75 litres
|
(7 cups) chicken stock
|
|
100 gm
|
grated Gruyère
|
|
250 ml
|
(1 cup) milk
|
| Mustard and Gruyère croûtons |
|
30 gm
|
butter, melted
|
|
30 ml
|
olive oil
|
|
2 tbsp
|
Dijon mustard
|
|
2 tbsp
|
grated Gruyère
|
|
100 gm
|
day-old sourdough, coarsely torn
|
|
1
|
Preheat oven to 180C. Heat oil and half the butter in a saucepan over medium heat, add onion, garlic and potato, cover, stir occasionally until onion is tender (5-7 minutes). Add cauliflower and stock, simmer over medium-high heat until potato and cauliflower are very tender (20-25 minutes). Purée until smooth, stir through Gruyère, milk and remaining butter, season to taste, keep warm.
|
|
2
|
Meanwhile, for mustard and Gruyère croûtons, combine ingredients in a bowl, season to taste, toss to coat. Spread on an oven tray lined with baking paper and bake, shaking occasionally, until golden (5-7 minutes). Scatter over hot soup, serve drizzled with oil.
|
This recipe is from the June 2011 issue of Australian Gourmet Traveller.
RECIPE Alice Storey
PHOTOGRAPHY William Meppem
STYLING Geraldine Munoz and Alice Storey