Cauliflower and Almond Soup with Parmesan Croutons

This is a beautiful soup - much nicer than the title sounds. Cauliflower immediately calls to mind the awful smell of over-boiled cauliflower served beside vile mass produced cafeteria roasts. Take a risk and try this - it will rehabilitate cauliflower for you!

Cauliflower and Almond Soup with Parmesan Croutons

• 1/2 cup blanched almonds
• 2 slices bread, crusts removed and soaked in 1/3 cup water
• 1.5 litres vegetable stock
• 2 tbl olive oil
• 2 cloves garlic crushed
• 1 leek, white part only, washed and chopped
• 600g cauliflower florets
• 2 tbl chopped chives
• 4 slices bread, crusts removed and cut into 1 1/2cm squares
• 1 1/2 tbl olive oil
• 1/3 cup grated parmesan

For parmesan croutons, drizzle bread with olive oil, add parmesan and toss to combine. Place on an oven tray and bake at 180 deg C for 15-20 minutes until golden. Cool.

Process almonds and bread mixture in a food processor until smooth, gradually add 1/2 cup stock and process until smooth.

Heat olive oil in a large saucepan, and garlic and leek and cook over low heat until leek is soft, then add cauliflower and stir over medium heat for 2-3 minutes. Add remaining vegetable stock then simmer partially covered over low heat for 30-35 minutes until cauliflower is very soft. Process in a food processor, in batches, until smooth. Return to pan, stir in almond mixture, season to taste and cook over low heat until heated through. Serve soup topped with parmesan croutons and sprinkled with chopped chives.

Serves 6