Creamy Cauliflower Soup With Cheesy Garlic Loaf

• 50 g butter
• 1 tbsp extra virgin olive oil
• 1 None onion, chopped
• 2 None shallots, chopped
• 2 sticks celery, chopped
• 4 cloves garlic, peeled
• 700 g cauliflower, finely chopped
• 125 ml good-quality chicken or vegetable stock
• 125 ml single cream, plus extra, to serve
• 1/2 tsp ground nutmeg
• 1 tsp ground white pepper
• 1 pinch cayenne pepper or chilli powder (optional)
• 60 g Parmesan (or vegetarian alternative), grated
• None None squeeze of lemon juice
• None None chopped fresh chives, for garnish
• None None FOR THE CHEESY GARLIC LOAF
• 50 g butter, softened
• 4 cloves garlic, crushed
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 None good-quality loaf of bread, cut partway through into 2.5cm slices
• None None handful grated Parmesan or Cheddar

1. Preheat oven to 200u0b0C/180u0b0C fan/gas 6. Line a baking tray with baking paper.
2. To make the soup, heat butter and oil in a large saucepan over a medium heat. Add onion, shallots, celery and garlic. Cook, stirring occasionally, for 15 mins, or until softened.
3. Add cauliflower and stock. Cover and simmer for 15-20 mins, until cauliflower is softened. Add cream, nutmeg, pepper and cayenne (if using). Simmer for 5 mins. Stir in cheese and heat until melted. Add lemon juice to taste and season with salt.
4. To make the cheesy garlic loaf, combine butter, garlic, parsley and a pinch of salt in a small bowl. Evenly spread mixture on the cut edges of the bread. Sprinkle with cheese and bake for 5-10 mins, until the cheese has melted and the bread is just crusty.
5. To serve, ladle soup into bowls, scatter with chives and add a splash of extra cream. Serve with cheesy garlic loaf.

butter, extra virgin olive oil, onion, shallots, celery, garlic, cauliflower, chicken, cream, ground nutmeg, ground white pepper, cayenne pepper, parmesan, lemon juice, fresh chives, garlic, butter, garlic, parsley, bread, handful grated parmesan

Taken from recipes-plus.com/api/v2.0/recipes/31760 (may not work)