Ingredients

To serve 5

Soup

• 1 head of Cauliflower (cut into florets)
• 0.2kg Sliced White Onion
• 1 clove of Garlic
• 0.1kg Celery
• 0.1kg Potato
• 0.1kg Leek (white part)
• 40g Butter
• 0.5 ltr Fresh Cream
• 0.5 ltr Vegetable Stock
• Seasoning
• Chopped chives (optional)

Gruyere Crumble

• 30g Gruyere Cheese
• 200g Fresh Breadcrumbs
• 20g Garlic butter

Method

For the Soup

1. Begin by heating a medium-sized pot and add the butter along with the finely sliced onions.
2. Fry the onions over a medium heat until they are cooked through but don’t let them colour.
3. Now add the crushed garlic, chopped leek, Potato and celery along with a little seasoning and cookout for few minutes.
4. Now add the stock to the veg and pour in the cream along with it, and then finally add the cauliflower florets.
5. Bring this to a simmer and continue to simmer for about 20 minutes.
6. Remove the pot from the heat and use a hand blender to blitz the soup mix until it’s a smooth consistency, taste your soup and correct the seasoning if necessary.

For the Gruyere Crumble

1. For the Crumble add the breadcrumbs to a bowl with the grated gruyere cheese and melted garlic butter and mix well.
2. Spread the mix on a flat no-stick baking tray and bake in the oven until golden brown.
3. Remove from oven let it cool, then chop up until it’s a crumble.
4. To serve the soup fill the bowl with soup.
5. Sprinkle the top with a layer of gruyere crumble and on top of this, you can finish with chopped chives (optional).