MAKING

1. Heat soup pot. Add butter and oil and let it brown, covered (to prevent splattering), over medium heat for 2-3 minutes.

2. Add cauliflower, onion, and a pinch of salt. Cook covered, over medium heat, stirring occasionally for 5 minutes.

3. Uncover, turn heat to medium-low and add garlic and cook 1-2 minutes, stirring often.

4. Add lemon juice, remaining salt, parsley, and vegetable stock. Cover and bring to a boil. Uncover and reduce to a simmer and cook for 15 minutes, or until veggies are tender.

5. Using a hand blender (or regular blender with plug from lid removed and the opening covered with a clean towel), purée soup to desired consistency. Add milk, stir, taste and adjust seasoning if needed.

6. Dish soup into oven-proof bowls or ramekins and top with toasts. Top toasts with a sprinkle of gruyère.

7. Broil in the toaster for 5-10 minutes (in the oven broiler, broil with the door open, paying attention the whole time, it should be a much shorter amount of time).

SERVING

8. Serve right away and enjoy.

NOTES

The toasts will soak up some of the soup as they broil. If you’d rather, you could toast the bread with the cheese and place it on top of the soup right before serving. Leftover soup makes great pasta sauce.