Cauliflower Soup with Mustard Croutons I Ottolenghi Recipes

ottolenghi.co.uk

ck1cindy

2 tbsp olive oil

10g unsalted butter

5g thyme sprigs

20g parsley

Shaved skin of 1 lemon, plus grated zest of ½ 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 vegetable stock (or chicken stock for non-vegetarians)

2 tbsp chopped chives

subheading: For the mustard croutons:

90g unsalted butter

3 tbsp Dijon mustard

3 tsp picked thyme leaves

3 tsp finely chopped parsley

150g crustless ciabatta, torn into 1cm pieces

Directions at ottolenghi.co.uk

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