This yummy recipe is inspired by Heidi Swanson’s recipe website 101 Cookbooks.
- 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
- 1Preheat 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.
- 2Meanwhile, 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 .