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Cream of cauliflower soup with garlic toast


The soup and garlic butter can be made a day ahead, so this is a fantastic midweek winter meal. Leftover garlic butter will keep refrigerated for two weeks. If you like your soup thinner, add extra stock.

You'll need

50 gm butter, coarsely chopped 2 tbsp olive oil 1 onion, finely chopped 1 leek (white part only), thinly sliced 3 garlic cloves, finely chopped 800 gm cauliflower, cut into florets 1.25 litres (5 cups) chicken stock 150 ml milk 50 gm Gruyère, coarsely grated 2 tbsp crème fraîche 1 tbsp Dijon mustard   Garlic toast 150 gm butter, softened 40 gm parmesan, finely grated 3 garlic cloves, finely chopped 2 tbsp each coarsely chopped flat-leaf parsley, chives and thyme 12 thin slices of baguette 2 tbsp extra-virgin olive oil

Method

  • 01
  • Heat butter and oil in a large saucepan over medium heat. Add onion, leek and garlic and stir occasionally until tender (7-10 minutes). Add cauliflower, stir to coat in butter, add stock and simmer until very tender (40-45 minutes). Add milk, bring to the simmer, then purée in a blender until very smooth. Stir in Gruyère, crème fraîche and mustard, season to taste and keep warm.
  • 02
  • Meanwhile, for garlic toast, preheat grill to high. Process butter, parmesan, garlic and herbs in a food processor until smooth and season to taste. Place baguette slices on a baking tray, drizzle with oil, season to taste and grill, turning once, until golden (1-2 minutes). Spread with garlic butter and serve hot with cauliflower soup.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Full-bodied chardonnay.

Featured in

Jul 2013

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