Cauliflower Soup With Herb Croutons - cooking recipe

Ingredients

1 None large cauliflower, cut into florets; stems, peeled and chopped
4 slices toast, diced
75 g herb butter
75 g creme fraiche or soured cream
1 None onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
3-4 tbsp olive oil
1 tbsp lemon juice
2 tbsp vegetable stock
None None salt and white pepper
1 pinch caster sugar

Preparation

Heat 1 tbsp oil in a saucepan and cook onion and garlic until soft. Add cauliflower and saute briefly. Add 4 cups of water and the lemon juice and bring to a boil. Add stock, cover and simmer for 10 mins. 5 mins before the end of cooking, remove a few florets and set aside.
Heat 2-3 tbsp oil in batches in a large saucepan and saute diced toast. Add 2 oz of the herb butter and saute until golden brown.
Puree soup with a hand blender, then bring to a boil. Stir in creme fraiche (or sour cream). Season with salt, pepper and sugar. Add the reserved florets. Scatter dabs of remaining herb butter over the soup. Sprinkle with the croutons.