Cauliflower Cream Soup with Mustard Croutons
Soups • French
Description
Cauliflower cream soup with mustard croutons
Ingredients
- Olive Oil 5 fl oz
- Butter 5 oz
- Onion 1 piece
- Garlic 3 cloves
- Potatoes 2 pieces
- Cauliflower 0 lbs
- Parmesan Cheese 5 oz
- Milk 5 fl oz
- Mustard 2 tablespoons
- French Baguette 5 oz
- Vegetable Broth 0 qt
Step-by-Step Guide
Step 1
Finely chop the onion, a couple of medium potatoes, and 3-4 cloves of garlic. Since we are making a puree, chop them smaller for quicker cooking.
Step 2
In a pot over medium heat, heat olive oil (50 g) and butter (25 g). Not everyone may know this, but olive oil withstands temperatures very well, so it protects the butter from burning. In the end, we will have a delicious and aromatic sauté.
Step 3
Add the chopped onion, potatoes, and garlic to the pot.
Step 4
Sauté this mixture until the onion becomes translucent. Meanwhile, chop the kilogram of cauliflower. You can use either frozen (there's no need to thaw it) or fresh. The latter will provide a more interesting aroma and flavor.
Step 5
In a small baking dish, pour in olive oil (30 g) and melted butter (30 g).
Step 6
Add good mustard (2 tablespoons), grated Parmesan (20 g; the original recipe called for Gruyère, but there are issues with that now), and diced 'day-old' baguette (100 g).
Step 7
Mix well. Ideally, you should use a dish that allows the bread to lie evenly in one layer. You can also do this on a baking sheet.
Step 8
Place in the oven at 355°F, stirring occasionally, until golden brown. This takes about 5 minutes.
Step 9
At this time, the onion should be ready, and we add the cauliflower.
Step 10
Pour in the vegetable broth (1.5 l).
Step 11
Cook until the potatoes or cauliflower become soft. Remove from heat. Add milk (200 ml) and grated cheese (100 g). Blend until smooth. Add the remaining butter (25 g). You can adjust the thickness of the soup by controlling the amount of milk you add.
Step 12
Serve in bowls with crispy croutons and a drizzle of olive oil.
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