Cauliflower soup with Gruyère crisps

serves 6 ingredients

● 2 small cauliflowers (about 1kg total)

● 60g unsalted butter

● 3 large echalion shallots, sliced

● Pinch of salt

● 250ml whole milk

● 900ml gluten-free chicken or vegetable stock

● ¼ tsp ground white pepper

● Grating of nutmeg

● 1 tbsp crème fraîche

● 1-2 tsp lemon juice

● 75g ready-cooked chestnuts, chopped

For the Gruyère Crisps

● 60g Gruyère, finely grated

● 1 tsp finely chopped rosemary

1. Trim the base off the cauliflower and cut away the leaves, discarding the large, tough outer leaves, but reserving any tender inner leaves for garnish. Cut the cauliflower into florets, discarding the core, then roughly chop.

2. Heat 40g of the butter in a large pan over a medium heat. Stir in the cauliflower, shallots and a good pinch of salt. Cover and fry gently for 10 minutes, stirring occasionally, until softened. 3. Uncover and cook for a further 5 minutes, until just taking on a little colour. Add the milk and simmer gently for 5 minutes. Stir in the stock and simmer for another 5 minutes. Set aside to cool for 10 minutes. Blend with the white pepper, nutmeg, crème fraîche and lemon juice, until smooth. Check the seasoning and thin with extra stock, if needed. Put in a clean pan.

4. For the Gruyère crisps, preheat the oven to 200°C/180ºC fan/gas mark 6 and line a large baking tray with baking parchment. Mix the Gruyère and rosemary. Place in six heaped piles, spaced apart, on the tray. Cook for 8 minutes, or until bubbling and golden.

5. Cool for 1 minute on the tray, then transfer to kitchen paper to soak up any excess oil. Cool.

6. When ready to serve, heat the remaining butter in a small frying pan. Add the chestnuts and reserved cauliflower leaves, season, then fry for 3-4 minutes, until golden.

7. Reheat the soup, if needed, and divide among six bowls. Top with the chestnut garnish and serve with the Gruyère crisps.