Cauliflower and roasted garlic soup with grilled Comté

Ingredients

Preparation

Set aside 4 florets of cauliflower and chop the rest. Grate the cheese into long strips with a coarse grater. Cut the garlic into even slices. Gently brown the garlic in the olive oil. When the garlic takes on a light brown toasted colour, add the chopped cauliflower and water or stock.

Place the 4 cauliflower florets on top and cover the pot. Increase the heat to the maximum until it starts to boil, then lower to minimum heat and cook for 5 minutes or until the cauliflower is soft. Remove the 4 florets, season and blend the mixture for several minutes to a very fine texture.

Assembly: Pour the soup into bowls, place the cauliflower florets in the centre and cover with the grated Comté cheese. Grill and serve.

Notes: The garlic should not be cooked beyond a light brown colour as this would give the soup a bitter taste. The texture of the soup should be slightly thick to hold the florets and cheese. If it is too thick, it can be corrected by adding a little water or stock at the end.

Tips: The outer leaves of the cauliflower can also be used in the soup as long as they are thoroughly washed. It is a good idea to make a large quantity of the soup to freeze and use another day.