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Cauliflower soup with mustard and Gruyère croûtons

You'll need

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


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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