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CAULIFLOWER CHEESE SOUP

August 20, 2012

Ingredients

1 chopped onion
1 chopped clove garlic
1 chopped cauliflower
800 mls vegetable stock
Rinds of Parmesan
Bay leaf
600 ml milk
2 tsp English mustard
Salt and ground black pepper
Grated nutmeg and a little grated cheese to serve

Method

Gently fry the onion and garlic until soft but not brown.
Add the chopped cauliflower
Add the stock and the Parmesan rind and bay leaf. I keep the end of Parmesan pieces wrapped in the fridge to use in soups before throwing them away.
Simmer for 10 minutes
Cool for 10 minutes then remove bay before blending.
Return to the heat and add mustard, milk and cheese and season to taste
When heated through serve with a little more grated cheese and nutmeg.

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