Name: Cream of cauliflower soup with garlic toast
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 - 8
Ingredients: 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 chicken stock (5 cups); 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

Cream of cauliflower soup with garlic toast

Australian Gourmet Traveller recipe for cream of cauliflower soup with garlic toast.

Serves 6 - 8

Prep

30M

Cook

Total

1H 30M

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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.

Ingredients

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 chicken stock (5 cups)

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

Method

Main

1.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.

2.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.

Drink Suggestion: Full-bodied chardonnay. Drink suggestion by Max Allen
Notes

Styling by Emma Knowles

Styling by Alice Storey

Styling by Vanessa Austin

Ingredients

Method

Main

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