Cauliflower soup with mustard and Gruyère croûtons – Gourmet Traveller
gt.staging.digital.aremedia.com.au
Australian Gourmet Traveller fast recipe for cauliflower soup with mustard and Gruyère croûtons.
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Cooking tools:
- Oven
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Blender
- Immersion blender
- Mixing bowl
- Baking sheet
- Parchment paper
- Spoon
- Measuring cup
- Ladle
- Serving bowl
Ingredients
- 50 ml olive oil, plus extra to serve
- 50 gm butter, coarsely chopped
- 1 onion, finely chopped
- 2 garlic cloves, thinly sliced
- 1 large Desiree potato, finely chopped
- 1 kg cauliflower, trimmed into small florets
- 1 3/4 litres (7 cups) chicken stock
- 100 gm grated Gruyère
- 250 ml (1 cup) milk
- Mustard and Gruyère croûtons
- 30 gm butter, melted
- 30 ml olive oil
- 2 tbsp Dijon mustard
- 2 tbsp grated Gruyère
- 100 gm day-old sourdough, coarsely torn
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