Creamy Cauliflower Soup with Mustard Croutons
6 servings
60 minutes
Cauliflower cream soup with mustard croutons is an exquisite representative of French cuisine, embodying elegance and refined taste. The delicate creamy texture of the soup harmoniously combines with the light nutty note of cauliflower and the softness of potatoes, while butter adds a special velvety touch to the dish. Crispy croutons infused with the aromas of parmesan and spicy mustard create a contrast that makes the flavor even richer. This dish perfectly warms on a cool day and brings coziness to the table. The history of cream soups is rooted in French gastronomic traditions, where balance of flavors and textures is valued. Such a soup can be served as a light lunch or used as an elegant treat for guests. A drop of olive oil at the end is a stroke that complements its aromatic picture.
1
Finely chop the onion, a couple of medium potatoes, and 3-4 cloves of garlic. Since it's going to be mashed, cut smaller for quicker cooking.
- Onion: 1 piece
- Potato: 2 pieces
- Garlic: 3 cloves
2
In a pot, heat olive oil (50 g) and butter (25 g) over medium heat. Not everyone may know, but olive oil withstands temperatures very well, so it protects the butter from burning. In the end, we will have a delicious and aromatic sauté.
- Olive oil: 80 ml
- Butter: 80 g
3
We are adding our chopped onions, potatoes, and garlic.
- Onion: 1 piece
- Potato: 2 pieces
- Garlic: 3 cloves
4
We fry this mixture until the onion becomes transparent. Meanwhile, we chop a kilogram of cauliflower. You can use either frozen (no need to thaw it) or fresh. The latter will have a more interesting aroma and taste.
- Cauliflower: 1 kg
5
Pour olive oil (30 g) and melted butter (30 g) into a small mold.
- Olive oil: 80 ml
- Butter: 80 g
6
Also, good mustard (2 tbsp), grated parmesan (20 g, the original recipe used gruyere, but there are issues with it now) and chopped 'yesterday's' baguette in small cubes (100 g).
- Mustard: 2 tablespoons
- Parmesan (Parmigiano Reggiano): 120 g
- French baguette: 100 g
7
Mix well. Ideally, you should take a form that allows the bread to lie evenly in one layer. You can simply do this on a baking sheet.
8
Place in the oven at 180 degrees, stirring occasionally, until golden brown. This takes about 5 minutes.
9
At this time, the onion is already cooked and we add our cauliflower.
- Cauliflower: 1 kg
10
Pour in vegetable broth (1.5 L)
- Vegetable broth: 1.5 l
11
Cook until the potatoes or cabbage are soft. Remove from heat. Add 200 g of milk and 100 g of grated cheese. Blend into a smooth mixture. Add the remaining 25 g of butter. You can adjust the soup's thickness by not pouring all the milk.
- Milk: 200 ml
- Parmesan (Parmigiano Reggiano): 120 g
- Butter: 80 g
12
We pour and serve with crispy croutons. And a drop of olive oil.
- French baguette: 100 g
- Olive oil: 80 ml
