Cauliflower soup with brioche crumbs

Ingredients (serves 6)

• 50g unsalted butter
• 1 onion, chopped
• 1 cauliflower, cut into florets
• 2 cups (500ml) chicken or vegetable stock
• 300ml milk
• 300ml pure (thin) cream
• 1 small brioche, torn
• 1 garlic clove, roughly chopped
• 1 tbs finely chopped flat-leaf parsley

Method

1. Melt butter in a large saucepan over medium-low heat. Cook the onion for 3-4 minutes until soft but not coloured. Add cauliflower and cook, stirring, for 1 minute. Add stock and milk, then bring to the boil. Reduce the heat to low and cook for 5-6 minutes until cauliflower is tender. Cool slightly, then blend soup until smooth. Return to pan with cream and heat through. Season with sea salt and white pepper.
2. Meanwhile, preheat the oven to 180°C. Process brioche and garlic in a food processor to form crumbs. Spread on a baking tray and toast for 5-6 minutes until golden, then toss with parsley. Serve soup sprinkled with the crumbs.

Notes & tips

• You can warm the soup over medium heat for 5 minutes. Keep the toasted crumb mixture separate in an airtight container.