Cauliflower and Mustard Crouton Soup

Ingredients

• 1 potato, peeled and diced into 2cm cubes
• 1 cauliflower, divided into small florets
• white pepper
• 3 tsp thyme
• 5 g thyme
• 1 onion, peeled and thinly sliced
• 1 /4 tsp salt
• 90 g butter
• 10 g butter
• 2 tbsp olive oil
• 3 tsp parsley, finely chopped
• 20 g parsley
• 150 g ciabatta, crusts removed and torn into 1cm pieces
• lemon, zested and juiced
• 2 celeries, cut into 3cm pieces
• 2 bay leaveses
• 3 tbsp Dijon mustard
• 1 tsp caraway seed
• Crusty sourdough bread, to serve
• Natural yoghurt, to serve

Method

1. Heat the oven to 180°C. Melt the 90g butter in a saucepan over a medium heat until foaming, then whisk in the Dijon, thyme, parsley and salt. Take it off the heat and let it cool for a minute.
2. Tip the ciabatta into the buttery mustard mixture and toss until every piece is glossy. Spread on a parchment-lined tray and bake for 12-15 minutes, turning once, until deep gold and crunchy. Set aside to cool — they'll crisp up further as they sit.
3. Tie the 5g thyme, 20g parsley and the strips of lemon peel into a small bundle with kitchen string.
4. In a large heavy pan, warm the olive oil and 10g butter over a medium heat. Add the onion, celery, bay leaves, caraway, the herb bundle, salt and a good grind of white pepper. Cook gently for 8-10 minutes, stirring now and then, until the onion is soft and translucent but not coloured.
5. Add the cauliflower florets, potato and cannellini beans, then pour in the stock. Bring to a boil, then lower to a steady simmer for 8 minutes, until the cauliflower is tender at the point of a knife but still holds its shape.
6. Lift out about a third of the cauliflower with a slotted spoon and set aside. Simmer the rest for another 5 minutes, then fish out and discard the herb bundle and bay leaves.
7. Blend the soup until completely smooth and silky — a stick blender is fine, but a jug blender gives the cleanest finish. Return to the pan, stir in the reserved cauliflower and the lemon zest, and check the seasoning. Add a squeeze of lemon juice to lift it.
8. Ladle into warm bowls, scatter generously with mustard croutons and chives, and serve straight away while the croutons still crackle.