That Stonking Soup Recipe

Autumn is just wonderful here in England; a time I look forward to when I am shade-hopping in the heat of summer.
It is soup season and I am very grateful this Autumn to have discovered the recipes, both online and in books, of Heidi Swanson of 101 Cookbooks.
The cauliflower soup that follows has become one of my favourites ever. It's up there with the Cranks Armenian Soup that I love so much.
This soup is creamy and comforting and so very yummy with the mustardy croutons, and yes, I do make the croutons every time, they work so well and then I don't feel obliged to inhale lots of bread on the side (I have form on this one!).

Cauliflower Soup

Ingredients:
170g chunk artisan wholemeal bread, torn into chunks, about 3 cups in total
2tbsp butter
2tbsp extra-virgin olive oil
1/2 tbsp Dijon mustard
1/4 tsp sea salt
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2tbsp butter
2 shallots, chopped(I never have these around & so add another half a white onion)
1 white onion, chopped
sea salt
1 large potato, peeled and cubed
2 cloves garlic, chopped
3 1/2 cups veggie broth/stock
340g cauliflower, cut up into florets (I just use a whole small/medium cauli)
2/3 cup grated strong Cheddar for soup plus extra for topping
2 tsp Dijon mustard
Extra-virgin olive oil, to serve

Method:
Preheat the oven to 350F/180C.
First make the croutons by melting the butter in a small pan. Off the heat add the olive oil, salt and mustard.
Tip the chunks of break into the pan and stir to coat.
Place on a baking sheet and bake for 10-15 minutes until golden and crisp, turning them during baking as necessary.

To make the soup melt the butter in a pan and saute the onions with a big pinch of salt for 5 minutes.
Add the spuds and saute another 4 or 5 minutes.
Add the garlic and the veg stock and stir.
Cook for 2 minutes then add the cauliflower.
Cook until the cauliflower is just tender, 5 minutes more.
Off the heat blend with an immersion blender.
Stir in half the Cheddar and the Dijon mustard, taste and add more salt if necessary.

Serve with more grated Cheddar, the croutons and a drizzle of olive oil.


And eat, ideally with a small boy that refuses not to be in the picture and pouts as he says "soup, soup, soup" over and over again!
Enjoy and I hope it's stonking enough for you all.