Ottolenghi says, “These
mustard croutons, adapted from those in Suzanne Goin's inspiring book Sunday
Suppers At Lucques (Alfred Knopf, 2005), are a brilliant thing to have to hand
and to sprinkle over gratins and salads. If you'd rather not make them, you'll
need something else to perk up the soup: a teaspoon of rose harissa or some
other savoury chilli sauce, swirled into each bowl before serving, would do the
job perfectly well.”
Cauliflower Soup with
Mustard Croutons
From Yotam Ottolenghi
via Ottolenghi.com.uk https://ottolenghi.co.uk/cauliflower-soup-with-mustard-croutons-shop
(Serves 6)
2 Tbsp olive oil
10g (.35 oz) unsalted butter
5g (.18 oz) thyme sprigs
20g (.8 oz) parsley
Shaved skin of 1 lemon, plus grated zest of 1/2 lemon
1 large onion, peeled and thinly sliced
2 large celery sticks, cut into 3cm pieces
2 bay leaves
1 tsp caraway seeds
salt and white pepper
1 large cauliflower, broken into small florets
1 large potato, peeled and cut into 2cm dice
1.4 litres (about 6 cups) vegetable stock (or chicken stock for non-vegetarians)
2 Tbsp chopped chives
For the mustard croutons:
90g (3 oz) unsalted butter
3 Tbsp Dijon mustard
3 tsp picked thyme leaves
3 tsp finely chopped parsley
150g (5 oz) crustless ciabatta, torn into 1cm pieces (I used sourdough)
10g (.35 oz) unsalted butter
5g (.18 oz) thyme sprigs
20g (.8 oz) parsley
Shaved skin of 1 lemon, plus grated zest of 1/2 lemon
1 large onion, peeled and thinly sliced
2 large celery sticks, cut into 3cm pieces
2 bay leaves
1 tsp caraway seeds
salt and white pepper
1 large cauliflower, broken into small florets
1 large potato, peeled and cut into 2cm dice
1.4 litres (about 6 cups) vegetable stock (or chicken stock for non-vegetarians)
2 Tbsp chopped chives
For the mustard croutons:
90g (3 oz) unsalted butter
3 Tbsp Dijon mustard
3 tsp picked thyme leaves
3 tsp finely chopped parsley
150g (5 oz) crustless ciabatta, torn into 1cm pieces (I used sourdough)
First make the
croutons. Heat the oven to 180C/350F/gas mark 4. Put the butter in a medium
saucepan on a medium heat. When it starts to foam, whisk in the mustard, herbs
and a quarter-teaspoon of salt, take off the heat, leave for a couple of
minutes to cool slightly, then stir in the ciabatta. Spread out on a
parchment-lined baking tray and bake for 12-15 minutes, until crisp. Remove
from the oven and set aside to cool. (Any you don't use for this dish, store in
an airtight container.)
For the soup, put the oil and butter in a large saucepan on medium heat. Tie together the thyme, parsley and lemon skin (or put them in a tied-up muslin), and add to the pan with the onion, celery, bay leaves, caraway seeds, three-quarters of a teaspoon of salt and a quarter-teaspoon of white pepper. Cook for eight to 10 minutes, stirring often, until the onion is soft but has not taken on any colour. Add the cauliflower, potato and stock, bring to a boil, reduce to a simmer and cook for eight minutes, until the vegetables are cooked but still have some bite.
Use a slotted spoon to lift a third of the cauliflower out of the pan – avoid removing any potato – and set aside. Let everything simmer away for another five minutes, then remove the herb bundle and the bay leaves. Using a hand-held blender, or in a food processor, blitz the soup until smooth, return to the pan and add the reserved cauliflower pieces. Stir in the grated lemon zest and chives, and serve, sprinkling the croutons on top at the last minute.
For the soup, put the oil and butter in a large saucepan on medium heat. Tie together the thyme, parsley and lemon skin (or put them in a tied-up muslin), and add to the pan with the onion, celery, bay leaves, caraway seeds, three-quarters of a teaspoon of salt and a quarter-teaspoon of white pepper. Cook for eight to 10 minutes, stirring often, until the onion is soft but has not taken on any colour. Add the cauliflower, potato and stock, bring to a boil, reduce to a simmer and cook for eight minutes, until the vegetables are cooked but still have some bite.
Use a slotted spoon to lift a third of the cauliflower out of the pan – avoid removing any potato – and set aside. Let everything simmer away for another five minutes, then remove the herb bundle and the bay leaves. Using a hand-held blender, or in a food processor, blitz the soup until smooth, return to the pan and add the reserved cauliflower pieces. Stir in the grated lemon zest and chives, and serve, sprinkling the croutons on top at the last minute.
Notes/Results: The mustard croutons are definitely the highlight of this simple soup--although the sou itself has good flavor from the herbs, lemon and caraway. I like that the soup isn't too thick and has a creamy texture and the bites of cauliflower florets, then the crispy croutons on top. It goes together easily--I started my soup while making my croutons, so it all came together relatively quickly. I would happily make it again.
Linking up to I Heart Cooking Clubs where we are saying Welcome Back! to all of our nineteen IHCC featured chefs. Come join us!
And we have Tina hanging out with me in the Souper Sundays kitchen...
Tina of Squirrel Head Manor shared this Broccoli, Potato and Spinach Creamy Soup and said, "Anyway......I was fortunate enough to receive a cool new eBook called Soups and Stews recently and wanted to share one result for Souper Sunday. There will be more coming up. Here is the first recipe - a healthy broccoli potato and spinach soup. Very creamy! ... This recipe comes from a new book Soups and Stews by the author Emily Brown. I will add more recipes and do a review soon."
Thanks to Tina for joining in!
About Souper Sundays:
Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
- Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
On your entry post (on your blog):
- Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
- You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
I made it in under the wire again! Brought you another version of black bean soup. I love cauliflower and never thought to use it in a soup. Brilliant, looks delicious.
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