Cream of cauliflower soup with garlic toast

AT A GLANCE

  • Serves 6 - 8 people

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.

  • 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
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.

Topics:

DRINK SUGGESTION, PARSLEY, MUSTARD, LEEKS, ONIONS, CHEESE, THYME, GARLIC, CHIVES, ENTREE, WINTER, VEGETARIAN, GRUYERE, MODERN AUSTRALIAN, PARMESAN, SOUP, CAULIFLOWER, CREME FRAICHE, MILK

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

CHRIS CHEN

Styling:

VANESSA AUSTIN, EMMA KNOWLES, ALICE STOREY

Drinking Suggestion:

FULL-BODIED CHARDONNAY. , suggested by MAX ALLEN

FEATURED IN

Jul 2013

Jul 2013

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