Cauliflower Cream with Dijon Mustard is a silky and comforting soup that blends the gentle flavors of cooked cauliflower with a hint of Dijon mustard. Its texture is velvety smooth, and every spoonful is a delightful experience thanks to the crunchy croutons that are seasoned with mustard and thyme.
10 minutesmins
15 minutesmins
25 minutesmins
4people
Calories: 596kcal
Ingredients
Croutons with Dijon mustard and thyme
2 1/2cupscubed baguette bread
3tablespoonsolive oil
1teaspoonDijon mustard
1teaspoonkosher salthalf a teaspoon if table or sea salt
In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic and cook until golden.
Add the cauliflower pieces and vegetable broth to the pot along with the thyme sprig. Bring the mixture to a boil and then reduce the heat. Add the mustard and simmer for about 15-20 minutes, or until the cauliflower is tender.
Remove the pot from the heat and let the mixture cool slightly. Then, use a blender or hand mixer to puree the ingredients until smooth and creamy. Remove the thyme sprig before blending.
Return the cream to the pot and heat it again before serving. Add salt and pepper to taste, a splash of olive oil and the croutons with thyme and Dijon.
Croutons with Dijon and thyme
Prepare the bread: Cut the bread into cubes of the size you prefer. Smaller croutons are perfect for soups, while larger ones are great for salads.
Mix: In a large bowl, toss the bread cubes with olive oil, salt, Dijon mustard, and fresh thyme.
Bake: Preheat the oven to 180°C (350°F). Spread the bread cubes in a single layer on a baking sheet. Make sure they are not crowded so they brown evenly.