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Receta Cauliflower, Broccoli, Mustard Soup

by Bob Towlson

Ingredientes

50g / 2oz unsalted butter 1 medium red onion, finely chopped 1 large clove garlic, finely chopped ½ tsp dry English mustard powder 1 medium cauliflower 1 small head broccoli 1 liter/ 2 pints vegetable stock

1 liter/ 2 pints vegetable stock 1 tbsp wholegrain mustard. 50ml / 4 tbsp crème fraiche Sea salt and black pepper TO SERVE Bread croutons (see note below) 200g/8 oz mature cheddar cheese, coarsely grated

Direcciones

1. • In a large saucepan or stock pot melt the butter, add the onion and cook slowly until translucent, stirring constantly. Add the garlic and cook for a further 2 minutes taking care not to burn. Stir in the mustard powder.
2. • Meanwhile, remove the leaves from the cauliflower and cut into florets and steam with the broccoli until almost tender. Add to the onion, and cover with vegetable stock. Add the potato and bring to the boil, then simmer for 15 minutes or until the potato is cooked.
3. • Purée the soup in a food processor, return to the pan, adding the mustard and crème fraiche. Bring back to the boil, reduce the heat and simmer for 5 minutes. Season to taste with sea salt and black pepper.
4. • To serve, place 50g/ 2 oz of grated cheese in the centre of a warmed soup bowl. Surround with the soup and top with croutons.
5. • Note: to make croutons brush thick slices of slightly stale bread with olive oil, melted butter or a mixture of both. Cut into cubes and spread on a baking sheet in a single layer. Bake in a hot oven, 180°/350°F/GAS 4

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