Cream of cauliflower soup
| Serves: | 6-8 |
Ingredients
- salt and freshly ground black pepper
- 1 loaf rusticata bread, cut into 12 thin slices
- 2 tbsp thyme, coarsley chopped
- 2 tbsp chives, coarsley chopped
- 2 tbsp Italian parsley, coarsley chopped
- freshly ground black pepper, to serve
- 2 tbsp sour cream, plus extra to serve
- 800 g cauliflower, cut into florets
- 2 onion, finely chopped
- 4 tbsp extra virgin olive oil
- 3 cloves garlic, crushed
- 40 g Parmesan, finely grated
- 170 g butter, softened
- olive oil, to drizzle
- 2 tsp Dijon mustard
- 4 tbsp 1,5 L milk
- 350 ml organic chicken stock
- 3 garlic cloves, crushed
- 4 tbsp olive oil
- 1 leek, white part only, thinly sliced
- 50 g Gruberg, coarsley grated
- 50 g butter, coarsely chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the butter and oil in a large saucepan over a medium heat.
- Add the onion, leek and garlic and stir occasionally until tender, about 7 - 10 minutes.
- Add the cauliflower, stir to coat in butter, add the stock and simmer until very tender for 40 - 45 minutes.
- Add the milk; bring to a simmer, then purée in a blender until very smooth.
- Stir in the Gruberg or Gruyère cheese, sourcream and mustard, season to taste and keep warm.
- For the garlic toast, preheat the grill to high. Process the butter, Parmesan, garlic and herbs in a food processor until smooth and season to taste.
- Place the bread slices on a baking tray, drizzle with oil, season to taste and grill, turning once, until golden. Spread with garlic butter, drizzle over good olive oil and add a dollop of sour cream to serve with the soup and toasts.
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