close
Advertisement
Shop Now
Magazine
 

Cauliflower cheese soup

A classic combination as a vegetable dish, cauliflower and cheddar are equally good partners in a soup. Here the cauliflower is gently simmered in milk and stock, then puréed to a velvety, smooth texture. This is a warming soup that makes a simple lunch or supper dish, served with crusty rolls

Cauliflower cheese soup

Ingredients

  • 1 tablespoon (20 g) butter
  • 1 onion, chopped
  • ¼ teaspoon mustard powder
  • 1 large cauliflower, about 900 g, broken into small florets
  • 600 ml low–fat milk
  • 150 ml vegetable stock
  • 1 bay leaf
  • 2 teaspoons sunflower oil
  • 100 g mature cheddar, grated
  • salt and pepper
  • chopped fresh flat–leaf parsley to serve

Preparation

  1. Melt the butter in a large saucepan.
  2. Add the onion and cook over a moderate heat for 3 minutes, stirring frequently, until soft.
  3. Sprinkle over the mustard and stir it in.
  4. Reserve about 85 g of the cauliflower florets; add the rest to the saucepan together with the milk, stock and bay leaf.
  5. Bring to the boil, then reduce the heat.
  6. Cover and simmer for 10 minutes, or until the cauliflower is tender.
  7. Meanwhile, heat the oil in a non–stick frying pan.
  8. Break the reserved cauliflower into tiny florets and fry for 4–5 minutes, or until lightly browned, stirring frequently.
  9. Set aside.
  10. Remove the bay leaf from the soup.
  11. Purée in the pan with a handheld blender, or in a blender or food processor.
  12. Season with salt and pepper to taste, then reheat until just bubbling.
  13. Remove from the heat, add the grated cheese and stir until melted.
  14. Ladle into warmed soup bowls and sprinkle with the sautéed cauliflower florets and parsley.
  15. Serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: about 15 minutes



Source:

Milk, Eggs and Cheese

Click here for more cookbooks...

More Recipes

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Advertisement