Cauliflower & Taleggio Soup with Basil & Garlic Toasts • IINH

Ingredients

• 20 ml olive oil
• 50 g butter
• 50 g garlic (minced (2 heaped tbsp))
• 350 g onion (finely diced (2 large))
• 120 g celery (finely diced (2 sticks))
• 10 g thyme (chopped)
• 600 g cauliflower (chopped small (1 lrg cauliflower))
• 200 g potato (peeled and diced (1-2 med/lrg pots))
• 1.5 litre vegetable stock (2-3 kallo stock cube)
• 250 ml double cream
• 150 g Taleggio cheese (lightly torn)
• 80 g Parmesan cheese (grated)
• 200 g soft butter
• 1 tsp garlic, finely chopped
• 20 g basil, finely chopped
• 2-4 slices baguette (per person)