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Cauliflower soup with mustard and Gruyère croûtons

Alice Storey
  • 0 minutes
  • Serves 4

INGREDIENTS

50 milliliters

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 l

chicken stock

100

gm grated Gruyère

250 milliliters

milk

30

gm butter, melted

30 milliliters

olive oil

2 tbsp

Dijon mustard

2 tbsp

grated Gruyère

100

gm day-old sourdough, coarsely torn