Cauliflower Soup with Mustard and Gruyère Croûtons

 Quick and easy there is no excuse to eat soup from a tin!

50 ml   olive oil, plus extra to serve

50 gm butter, coarsely chopped

1   onion, finely chopped

2   garlic cloves, thinly sliced

1   large Desiree potato, finely chopped

1 kg   cauliflower, trimmed into small florets

1.75 litres   (7 cups) chicken stock 100 gm  

grated Gruyère 250 ml  

(1 cup) milk

Mustard and Gruyère croûtons

30 gm   butter, melted

30 ml   olive oil 2 tbsp  

Dijon mustard

2 tbsp   grated Gruyère

100 gm   day-old sourdough, coarsely torn

Preheat oven to 180C. Heat oil and half the butter in a saucepan over medium heat, add onion, garlic and potato, cover, stir occasionally until onion is tender (5-7 minutes). Add cauliflower and stock, simmer over medium-high heat until potato and cauliflower are very tender (20-25 minutes). Purée until smooth, stir through Gruyère, milk and remaining butter, season to taste, keep warm.

Meanwhile, for mustard and Gruyère croûtons, combine ingredients in a bowl, season to taste, toss to coat. Spread on an oven tray lined with baking paper and bake, shaking occasionally, until golden (5-7 minutes). Scatter over hot soup, serve drizzled with oil.