Cauliflower Cheese Soup With Croutons

Yield: 4
Ingredients:
Soup

* 2 tbsp olive oil (30 milliliters)
* 2 tbsp butter (30 milliliters)
* 3 cloves garlic, finely chopped
* 3 x shallots, chopped
* 2 x bay leaves
* 3 sprigs thyme, chopped
* 1 cup white wine (250 milliliters)
* 3 x potatoes, peeled and cubed
* 1 x cauliflower, cut into small pieces
* 1/2 tsp nutmeg (2 milliliters)
* 1 pinch white pepper
* 3 cups chicken stock (750 milliliters)
* 2 cups milk (500 milliliters)
* 1 cup 35% cream (250 milliliters)
* 5 oz cheese, crumbled (150 grams)
* Salt to taste
* Pepper to taste

Crouton

* 8 slices country bread
* Olive oil for drizzling
* 1/2 cup cheese (125 milliliters)

Warm Apple Compote

* 1 x granny smith apple, peeled and seeded
* 1 x bosc or anjou pear, peeled and seeded
* 1 tbsp lemon juice (15 milliliters)
* 2 tbsp butter (30 milliliters)
* 3 tbsp apple cider (45 milliliters)
* 1 tbsp cider vinegar (15 milliliters)
* 1 tbsp sugar (15 milliliters)
* 1 tbsp parsley, chopped (15 milliliters)

Directions:
Soup

1. Preparation time is 30 minutes.
2. In a large pot over medium heat, add oil and butter. Sweat the garlic
and shallots. Add the bay leaves, thyme, wine, potatoes and cauliflower.
Add stock and bring to a boil. Pour in the milk, season with nutmeg and
white pepper, and simmer until tender, about 15 minutes. Add cream and
cheese to the soup.
3. In a food processor, puree in batches and return to pot. Gently warm
the soup and season with salt and pepper.

Crouton

1. Preparation time is 15 minutes.
2. Drizzle the bread with olive oil and broil until crispy. Crumble 1
tablespoon (15 milliliters) cheese on the breads and return to broiler.
Remove when cheese is bubbling and melted.

Warm Apple Compote

1. Preparation time is 15 minutes.
2. Cut apple and pear into 1/4 inch dice (5 millimeters) and sprinkle
with lemon juice. Melt butter in saut・ pan on medium-high heat until it
begins to foam. Add apple, pear and sugar and saut・ quickly until mixture
begins to brown and caramelize, about 3 minutes. Add cider and vinegar and
let reduce slightly for 1 minute.
3. Remove from heat and add parsley and season with salt and pepper.

Assembly

1. Ladle soup into bowl and add generous dollop of warm apple compote.
Garnish with cheesy croutons.