Creamy Cauliflower Soup with Mustard

How to prepare creamy cauliflower soup with mustard

1. Sauté the finely chopped onion in the heated oil over low heat until softened well, but without browning (about 10 minutes over low heat).
2. Add the cauliflower cut into slices, bay leaf, and water. Add salt and bring to a boil. Cook covered, over low heat, for 20-25 minutes, until the cauliflower is soft. Towards the end, grind black pepper.
3. Transfer the cauliflower with a slotted spoon to a food processor and blend until you have the finest puree possible (about 20 seconds), then add the cooking water and mustard. Blend again for 15 seconds until you get a creamy soup. Taste for salt and black pepper.
4. Croutons: cut the bread into appropriate cubes.
   * if you don't have stale bread, only fresh and soft bread, put the cubes at 150°C (300°F) for 10 minutes to dry out a bit.
6. Melt the butter in a pan and then add the parsley, thyme, and mustard. Mix well. Add the bread cubes and sprinkle with salt and black pepper. Mix until the sauce in the pan is "absorbed" by the bread.
7. Spread the cubes on a baking tray lined with parchment paper (as spaced out as possible). Put in the oven at 175°C (350°F) for max 10 minutes (watch them so they don't burn, just lightly brown on the edges and become crispy).
8. Serve the warm cream soup together with the spicy croutons.

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