How to make
Start by preparing the vegetables. Peel and finely chop the onion and garlic. Cut the cauliflower into small florets and peel the potatoes, then dice them into medium-sized cubes.
In a large pot, heat the olive oil together with about 20 g (0.7 oz) of the butter over medium heat. Add the chopped onion and sauté gently until it becomes soft and translucent. Then add the garlic and cook briefly until fragrant, being careful not to burn it.
Add the cauliflower florets and diced potatoes to the pot. Pour in the vegetable broth and bring everything to a gentle boil. Reduce the heat and let it simmer until all vegetables are completely tender.
Once the vegetables are soft, blend the soup until smooth and velvety using an immersion blender or a countertop blender. Return the soup to the pot if needed.
Add the cooking cream, salt, white pepper, and a pinch of nutmeg. Stir well and let the soup simmer for a few more minutes to fully develop its flavor.
In a small pan, melt the remaining butter over medium heat. Let it cook until it turns golden brown and develops a light nutty aroma - this is the classic French beurre noisette. Remove it immediately from the heat to avoid burning.
Slice the baguette into pieces, lightly butter them, and sprinkle with grated yellow cheese. Bake in a preheated oven at 200°C (400°F) until golden and crispy.
Serve the soup hot, drizzled with the brown butter and accompanied by the cheesy toasted slices.
Give it a try and experience the elegance of French comfort food! Don’t miss our creamy vegetable milk soup, flavorful cauliflower steaks with salsa, and these light cauliflower patties.
