Creamy Cauliflower Soup

• doses: 4

Ingredientes

3 Tablespoons extra-virgin olive oil, divided,plus more for drizzling

1 medium onion, chopped

1½ teaspoons Diamond Crystal kosher salt

3 garlic cloves, finely chopped

1 large head of cauliflower (2½-3 lb.), florets broken into small pieces, core chopped

¼ teaspoon freshly ground pepper

3/4 cup half-and-half

1 Tablespoon Dijon mustard

1 Tablespoon unsalted butter, melted

5 cups 1" cubes country-style bread, preferably day-old

½ cup finely grated Gruyère or cheddar

1½ Tablespoons fresh lemon juice

Instruções

Place a rack in middle of oven; preheat to 350°.

Heat 2 Tbsp. oil in a large saucepan over medium-low. Add onion and season with salt. Cook, stirring occasionally and reducing heat if onion is starting to brown, until softened, 5-7 minutes.

Add garlic and cook,stirring, until softened, about 2 minutes.

Add cauliflower, 1½ tsp. Diamond Crystal, ¼ tsp. pepper, and 5½ cups water (it should barely cover cauliflower).

Bring to a boil; reduce heat and simmer until cauliflower is starting to fall apart, 15-20 minutes.

Stir in half-and-half and simmer 5 minutes. Remove pot from heat.

Meanwhile, whisk mustard, butter, and 1 Tbsp. oil in a medium bowl; season with salt and pepper. Add bread; toss to coat. Scatter cheese over and toss again.

Arrange on a parchment-lined rimmed baking sheet and bake, turning once, until cheese is melted and croutons are golden brown and crisp, 10-15 minutes.

Working in batches, carefully purée soup in a blender until very smooth, transferring to a medium bowl as you go. Return soup to pot and reheat over medium-low, stirring and adding water to thin if needed.

Stir in lemon juice and season with more salt if needed.

Ladle soup into bowls. Top with croutons, drizzle with oil and season with pepper.

Notas

From bon appetit magazine