Cauliflower cheese soup with croutons


First published in 2020
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Parmesan croutons

Heat a drizzle of vegetable oil in a large pan and sweat the onion and garlic with a pinch of salt until soft without colour
Meanwhile, cut the cauliflower into small florets and finely slice the stalk. Add to the pan with the thyme and cover with the milk and water or vegetable stock. Leave to simmer for 20 minutes or until the cauliflower is very soft
While the soup simmers, make the croutons. Heat the butter in a frying pan until melted and starting to foam. Add the thyme, garlic and bread cubes and fry in the butter until golden and crisp. Once crisp, grate in some Parmesan and toss so the cheese clings to the croutons. Keep warm
Add the cheeses and mustard to the soup, then use a hand blender or transfer to a blender jug to blitz to a smooth soup. Taste and add vinegar, Worcestershire sauce, salt and pepper until you're happy with the flavour
Serve the soup in bowls and garnish with the croutons, a drizzle of olive oil, a few thyme leaves and a crack of black pepper
First published in 2020
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