Cauliflower soup with garlic croutons

Ingredients for 2 servings:

• ½ cauliflower
• Salt and pepper, white
• 25 g butter
• 400 ml vegetable stock
• 5 tbsp cream
• 2 slices of toast
• 1 garlic clove(s)
• 1 tbsp oil (sesame oil)
• 1 tbsp chervil leaves
• 1 onion(s)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean the cauliflower, divide it into large florets, boil in plenty of salted water for 5-6 minutes, and drain well. Chop 3/4 of the cauliflower. Divide the remaining cauliflower into fine florets and set aside for the garnish. Peel and finely dice the onion. Melt 15g of butter and fry the onion in it. Add the chopped cauliflower and fry briefly. Add the vegetable stock and cream and cook over low heat for 3 minutes. Season with salt and pepper and set aside. Remove the crust from the toast and cut into 1cm cubes. Peel the garlic and finely dice it. Heat the sesame oil. First add the toast and garlic, then the remaining butter. Toast until golden brown, turning occasionally. Remove the croutons from the pan and drain on kitchen paper. Toast the sesame seeds in a dry pan, stirring until golden brown. Purée the cauliflower soup finely with a hand blender. Add the cauliflower florets and heat until hot. Serve the cauliflower soup with garlic croutons, sprinkle with sesame seeds and garnish with chervil.