Name: Cauliflower soup with mustard and Gruyère croûtons
Yield: 4
Ingredients: 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

This yummy recipe is inspired by Heidi Swanson’s recipe website 101 Cookbooks.

Ingredients

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

Method

Main

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.