Cauliflower Cheese Soup recipe
ingredients
1 medium cauliflower
salt
1/2 stick (4 Tbsp) 2 oz (50 g) butter
3 tbls (25 g) 1 oz flour
1 1/4 cup (1/2 pint) 300 ml milk
4 oz (100 g) English Cheddar cheese, finely grated
method
1 .Cut the cauliflower florets from the stalk and reserve. Cook the stalk gently in boiling salted water for 45 minutes. Drain and reserve the water; rub the stalk through a sieve or puree in a blender.
2. Melt the butter in a saucepan and saute the florets. Remove the cauliflower and set aside. Stir the flour into the butter, and add 300 ml (1/2 pint) of reserved cauliflower water. Cook, stirring continuously until the mixture thickens. Pour in the milk and bring to the boil.
3. Add florets and pureed stalk to the soup. Gently stir in all but 30 ml (2 tbsp) cheese. Pour into soup tureen and serve, sprinkled with the remaining cheese.
serving amount
serves 4
Soup on a cold winters day, waht could be more satisfying? My step-kids love soup and what a great way of getting them to eat vegetables. I am by no means a chef i just love food and love to cook it. I dont follow recipes to well infatc that is why i dont really do puddings. With puddings you have to follow recipes to get things to rise, set, thicken and so on and i am more of a shove it in and see what it taistes like, i like to experiment. If you have seen the film rattoulie then im more like that especialy when it comes to soups.
Whenever i make a new soup i never tell anyone what is in it, if i did then my fussy family would turn their noses up, so i wait until they have ate it all and they are pleasantly surprised.
If you are a soup lover then experiment with me, you wont go back to tinned soups afterwards!
Whenever i make a new soup i never tell anyone what is in it, if i did then my fussy family would turn their noses up, so i wait until they have ate it all and they are pleasantly surprised.
If you are a soup lover then experiment with me, you wont go back to tinned soups afterwards!