Cauliflower Soup With Herb Croutons

• 1 cauliflower large, cut into florets; stems, peeled and chopped
• 4 slices toast diced
• 5 1/4 tablespoons butter herb
• 5 3/16 tablespoons creme fraiche or soured cream
• 1 onion peeled and finely chopped
• 1 clove garlic peeled and finely chopped
• 4 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons vegetable stock
• salt
• 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, butter, crueme, onion, clove garlic, olive oil, lemon juice, vegetable stock, salt, white pepper, caster sugar

Taken from www.yummly.com/recipe/Cauliflower-Soup-with-Herb-Croutons-1411389 (may not work)