Soup - Mashed Cauliflower with Mustard Croutons

Delicious and tender vegetable puree soup with a velvety structure based on cauliflower with crispy mustard croutons.

Ingredients

• cauliflower 700 g
• onions 100 g
• potatoes 200 g
• hard cheese 100 g
• cream 10% 200 ml
• olive oil 3 tablespoons
• butter 1 tbsp
• garlic 10 g
• baguette 100 g
• mustard 1 tbsp
• salt to taste g
• ground black pepper to taste g

Directions

1. Let's make mustard croutons. Pour one tablespoon of olive oil and melted butter into a baking dish.
2. Add 20 g of grated hard cheese and delicious mustard there. Cut yesterday's baguette into small cubes.
3. Mix everything well in the form. We put in an oven preheated to 180 degrees for 10 minutes. During this time, mix the croutons several times.
4. The croutons should be golden brown.
5. Heat the remaining olive oil in a heavy-bottomed saucepan. Put in a saucepan potatoes and onions, cut into small pieces, and garlic, cut into slices. Fry the vegetable mixture until the onion is transparent.
6. Then add cauliflower, disassembled into inflorescences, to the pan.
7. Then pour boiling water from a kettle into a saucepan so that the water only covers the vegetables. Season with salt, pepper and cook for about 20 minutes until the cabbage and potatoes are tender.
8. Then take about 2 cups of broth from the pan. Grind vegetables with a blender until smooth.
9. Then add the remaining grated cheese to the saucepan, pour in the cream and stir. We adjust the thickness of the soup with the preserved broth. Warm up to the desired temperature, but don't boil the soup!
10. Add mustard croutons to a plate before serving.