Cauliflower Soup With Herb Croutons

• 1 None large cauliflower, cut into florets; stems, peeled and chopped
• 4 slices toast, diced
• 75 g herb butter
• 75 g creme fraiche or soured cream
• 1 None onion, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• 3-4 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp vegetable stock
• None None salt and white pepper
• 1 pinch caster sugar

1. Heat 1 tbsp oil in a saucepan and cook onion and garlic until soft. Add cauliflower and saute briefly. Add 4 cups of water and the lemon juice and bring to a boil. Add stock, cover and simmer for 10 mins. 5 mins before the end of cooking, remove a few florets and set aside.
2. Heat 2-3 tbsp oil in batches in a large saucepan and saute diced toast. Add 2 oz of the herb butter and saute until golden brown.
3. Puree soup with a hand blender, then bring to a boil. Stir in creme fraiche (or sour cream). Season with salt, pepper and sugar. Add the reserved florets. Scatter dabs of remaining herb butter over the soup. Sprinkle with the croutons.

cauliflower, herb butter, crueme, onion, clove garlic, olive oil, lemon juice, vegetable stock, salt, caster sugar

Taken from recipes-plus.com/api/v2.0/recipes/17657 (may not work)