Remove the thick stalks from the cauliflower and roughly chop the florets into pieces. Heat a large pot, add half the butter and let it cook to a light nut-brown. Add
Return the pot to the heat, add the remaining butter with the cumin and again cook the butter to a light nut-brown colour. Add
Add the sweet potato, bay leaf, saffron and vegetable stock, and bring to the boil. Turn down to a rapid simmer and cook until the potato is tender, then adjust the seasoning.
While the soup is cooking, make the croutons: smash the remaining garlic clove with the side of a large knife and place in a small pan with the remaining
Ladle the soup into bowls, spoon some cauliflower on top, then scatter with the croutons, together with the oil in which they were cooked and some chives.
© 2007 Peter Gordon. All rights reserved.