50 mlolive oil, plus extra to serve50 gmbutter, coarsely chopped1onion, finely chopped2garlic cloves, thinly sliced1large Desiree potato, finely chopped1 kgcauliflower, trimmed into small florets1.75 litres(7 cups) chicken stock100 gmgrated Gruyère250 ml(1 cup) milk Mustard and Gruyère croûtons30 gmbutter, melted30 mlolive oil2 tbspDijon mustard2 tbspgrated Gruyère100 gmday-old sourdough, coarsely torn
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.
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.