Seasonal Recipes

Cauliflower Soup with Garlic Toast

50 gm butter, coarsely chopped
2 tbsp olive oil 
onion, finely chopped
leek (white part only), thinly sliced
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
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

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.

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.
Recipe : Gourmet Traveller