A Soup of Cauliflower and Cheese
- butter 4 tablespoons (50g)
- an onion, coarsely chopped
- garlic 2 cloves, crushed
- a cauliflower broken into florets
- bay leaves 2
- creme fraiche 3/4 cup (200ml)
- whole-grain mustard 1 heaping tablespoon
- Gruyere, Cantal, or strong Cheddar about 3/4 cup (120g) coarsely grated
- dark rye bread 2 slices
- grated Gruyere 1 heaping tablespoon
- Melt the butter in a large, deep pan.
- Add the onion and garlic and fry until soft, but dont let them color.
- Boil the cauliflower in about 3 1/2 cups (850ml) water until tender (about eight to ten minutes).
- Add the bay leaves to the onion, then add the cauliflower and its cooking water.
- Bring to a boil and add sea salt and black pepper.
- Cover and simmer for fifteen minutes, until the vegetables are truly soft.
- Remove the pan from the heat, discard the bay leaves, and let the soup cool slightly.
- Then, in two batches, puree the soup in a blender.
- Pour the mixture back into the pan and stir in the creme fraiche, mustard, and grated cheese.
- Bring the soup slowly back to a simmer.
- To finish, preheat the broiler.
- Toast the bread on both sides, cover with the grated cheese, and let it melt under the hot broiler.
- Cut into triangles and float them on the soup.