A Soup of Cauliflower and Cheese



  1. butter 4 tablespoons (50g)
  2. an onion, coarsely chopped
  3. garlic 2 cloves, crushed
  4. a cauliflower broken into florets
  5. bay leaves 2
  6. creme fraiche 3/4 cup (200ml)
  7. whole-grain mustard 1 heaping tablespoon
  8. Gruyere, Cantal, or strong Cheddar about 3/4 cup (120g) coarsely grated
  9. dark rye bread 2 slices
  10. grated Gruyere 1 heaping tablespoon


  1. Melt the butter in a large, deep pan.
  2. Add the onion and garlic and fry until soft, but dont let them color.
  3. Boil the cauliflower in about 3 1/2 cups (850ml) water until tender (about eight to ten minutes).
  4. Add the bay leaves to the onion, then add the cauliflower and its cooking water.
  5. Bring to a boil and add sea salt and black pepper.
  6. Cover and simmer for fifteen minutes, until the vegetables are truly soft.
  7. Remove the pan from the heat, discard the bay leaves, and let the soup cool slightly.
  8. Then, in two batches, puree the soup in a blender.
  9. Pour the mixture back into the pan and stir in the creme fraiche, mustard, and grated cheese.
  10. Bring the soup slowly back to a simmer.
  11. To finish, preheat the broiler.
  12. Toast the bread on both sides, cover with the grated cheese, and let it melt under the hot broiler.
  13. Cut into triangles and float them on the soup.