Holly's Cauliflower Soup

Holly's Cauliflower Soup with Brown Butter and Cheesy Toasts

(Serves 4)

Ingredients:

• 2 tbsp. olive oil, 
• 20g butter, 
• 1 onion, peeled and finely chopped, 
• 2 garlic cloves, peeled and sliced,
• Small handful of sage leaves, 
• 1 x 800g cauliflower, 
• 500ml chicken or vegetable stock, 
• 200ml whole milk, 
• 200ml double cream, 
• Sea salt and freshly ground pepper. 

For the brown butter:

• 40g butter, 
• 1 tbsp. truffle oil, 
• Handful of sage leaves. 

For the cheesy toasts:

• 4 slices of baguette, finely sliced on the diagonal,
• 120g grated cheese.

Recipe:

1.     Preheat the grill. 

2.     Place a large saucepan over a medium heat and add the oil and butter. When the butter has melted, add the onion and garlic and cook for 5 minutes. Add the sage leaves and cook for a further minute.

3.     Meanwhile, prepare the cauliflower by removing the leaves and separating the florets. Roughly chop them into small pieces of the same size. 

4.     Add the chopped cauliflower and stock to the pan. Season with salt and pepper, bring to the boil and simmer for 5 minutes. Add the milk and cream and simmer for a further 8 minutes. 

5.     Meanwhile, make the brown butter. Put the butter into a small saucepan and place it over a high heat. When it begins to brown, remove the pan from the heat and add the truffle oil and sage leaves. Stir well and leave to cool. 

6.     Now make the toasts, lay the baguette slices on a baking tray and grill for 2-3 minutes, or lightly golden on one side. Turn each slice over, and then sprinkle with the grated cheese. Replace under the grill for a further 4 minutes, or until the cheese is melted and golden. 

7.     When the cauliflower is cooked, blend the mixture with a stick blender until smooth. Check the seasoning and adjust as necessary. Ladle the soup into bowls and spoon over the brown butter and sage leaves. Serve with the cheesy toasts on the side.