Cauliflower soup with mustard croutons

20
Ingredients

15m
Prep Time

45m
Cook Time

1h
Ready In

Recipe: #43859

November 03, 2024

Categories: Celery Cauliflower, Potatoes, Vegetarian, more

recipe by:
MsPia

"These mustard croutons, adapted from those in Suzanne Goin's inspiring book Sunday Suppers At Lucques (Alfred Knopf, 2005), are a brilliant thing to have to hand and to sprinkle over gratins and salads. From Ottolenghi."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (555.6 g)
Calories 401.7
Total Fat - 21.6 g
Saturated Fat - 10 g
Cholesterol - 38.1 mg
Sodium - 705.8 mg
Total Carbohydrate - 46.7 g
Dietary Fiber - 6.4 g
Sugars - 19.9 g
Protein - 10.4 g
Calcium - 92.8 mg
Iron - 2.6 mg
Vitamin C - 119.9 mg
Thiamin - 0.3 mg

Step 1

First make the croutons. Heat the oven to 180C/350F/gas mark 4. Put the butter in a medium saucepan on a medium heat. When it starts to foam, whisk in the mustard, herbs and a quarter-teaspoon of salt, take off the heat, leave for a couple of minutes to cool slightly, then stir in the ciabatta. Spread out on a parchment-lined baking tray and bake for 12-15 minutes, until crisp. Remove from the oven and set aside to cool. (Any you don't use for this dish, store in an airtight container.)

Step 2

For the soup, put the oil and butter in a large saucepan on medium heat. Tie together the thyme, parsley and lemon skin (or put them in a tied-up muslin), and add to the pan with the onion, celery, bay leaves, caraway seeds, three-quarters of a teaspoon of salt and a quarter-teaspoon of white pepper. Cook for eight to 10 minutes, stirring often, until the onion is soft but has not taken on any colour. Add the cauliflower, potato and stock, bring to a boil, reduce to a simmer and cook for eight minutes, until the vegetables are cooked but still have some bite.

Step 3

Use a slotted spoon to lift a third of the cauliflower out of the pan – avoid removing any potato – and set aside. Let everything simmer away for another five minutes, then remove the herb bundle and the bay leaves. Using a hand-held blender, or in a food processor, blitz the soup until smooth, return to the pan and add the reserved cauliflower pieces. Stir in the grated lemon zest and chives, and serve, sprinkling the croutons on top at the last minute..