Cream of Cauliflower Soup with Garlic Toast

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 1/4 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
• 2 tbsp each coarsely chopped flat-leaf parsley, chives and thyme
• 12 thin slices of baguette
• 2 tbsp extra-virgin olive oil