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Cream of cauliflower soup with garlic toast

Alice Storey & Emma Knowles
  • 90 minutes
  • Serves 6 to 8

INGREDIENTS

800 g

Cauliflower

2 tbsp

Flat-leaf parsley

6

Garlic clove

1

Leek

1

Onion

1 1/4 l

chicken stock (5 cups)

1 tbsp

Dijon mustard

2 tbsp

Olive oil

2 tbsp

Olive oil, extra-virgin

12

thin slices Baguette

200 g

Butter

2 tbsp

Creme fraiche

50 g

Gruyere

150 milliliters

Milk

40 g

Parmesan