Cauliflower soup with mustard croutons

soup · ⏱ 45 min · 6 portions · 60.0 g carbs / portion · vegetarian · allergens: celery, gluten, milk, mustard

v2 · rb0e705f985 20260727Z1751 2 pieces lemon 2 tbsp chive 3 tsp picked parsley 150 g ciabatta 🔥 preheat oven to 180°C 🍳 melt butter in a saucepan then whisk in dijon mustard and picked thyme leaves ⏳ whisk in finely chopped parsley and quarter-teaspoon salt, then cool slightly 🌀 stir in torn ciabatta pieces, spread on a parchment-lined baking tray 🔥 ⏱ 12-15 min bake until crisp, then set aside to cool 🍳 ⏱ 8-10 min simmer soup base with olive oil, butter, onion, celery, bay leaves, caraway seeds, three-quarters tsp salt, and quarter-teaspoon white pepper until soft but not coloured 🍳 ⏱ 8 min add cauliflower florets, potato dice, and vegetable stock; bring to a boil then reduce to a simmer and cook 🍳 ⏱ 5 min lift out a third of the cauliflower (avoid removing potato) and set aside; simmer everything else remove herb bundle and bay leaves, then blitz soup until smooth and return to pan 🔪 stir in grated lemon zest and chives; keep reserved cauliflower in the soup and serve 🍽 sprinkle mustard croutons on top at the last minute Cauliflower Soup 🍲 2 tbsp olive oil 15 g butter 5 g thyme 35 g parsley 1 piece onion 2 pieces celery stick 2 pieces bay leaf 1 tsp caraway seed salt to taste white pepper to taste 1 piece cauliflower 1 piece potato 1.4 l vegetable stock 3 tbsp dijon mustard 3 tsp thyme leaf 1 piece 1 piece lemon cauliflower, potato, vegetable stock chive dijon mustard, thyme leaf ciabatta
http://flowcooking.food/en-us/recipe/530/cauliflower-soup-with-mustard-croutons/