Cauliflower and cannellini velouté with Parmigiano croutons

Ingredients

For 1 serving

• Cauliflower300 g
• Cooked cannellini beans120 g
• Leek60 g
• Bread50 g
• Parmigiano Reggiano15 g
• Vegetable broth350 ml
• Extra virgin olive oil8 g
• Nutmegto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery,

In season: October – March

Method

1. Heat the vegetable stock. Meanwhile trim the leek, removing the root and the tough green part, slice it into rounds and rinse well to remove any soil; divide the cauliflower into florets; rinse the cannellini beans.
2. In a pan heat the oil over a medium-low heat and sweat the leek for 4–5 minutes, until soft; add the cauliflower, cannellini and hot stock, bring to the boil and cook covered for 20 minutes over a medium heat, until the cauliflower is very tender.
3. For the last 10 minutes heat the oven to 220 °C on the grill setting. Slice the bread, sprinkle the slices with the grated Parmigiano Reggiano and lay them on a baking tray.
4. Blend the soup with a grating of nutmeg until thick and smooth; season with salt and pepper.
5. Grill the toasts in the oven for 5 minutes, until the cheese has melted and turned golden, and serve them with the soup.