Vegetarian Cooking: Cauliflower Cheese Soup Recipe

CAULIFLOWER CHEESE SOUP

Ingredients:

• 250 g/9oz cauliflower, broken into small florets

• 50 g/2 oz butter

• 1 onion, chopped

• 1 potato, thinly sliced

• 300 ml/ ½ pint vegetable stock

• 300 ml/ ½ pint milk

• 50 g/2 oz Cheddar cheese, grated

• Salt and freshly ground black pepper

GARNISH

• 4 tablespoons single cream

• 25 g/1 oz Cheddar cheese, grated

• 1 tablespoon chopped parsley

How To Prepare Cauliflower Cheese Soup Recipe

1.  Melt the butter in a large saucepan, add the onion and fry gently for 5 minutes until soft and lightly coloured.  Add the cauliflower florets and potato slices.  Cover and cook the vegetables for 10 minutes.
2. Stir in the stock, bring to the boil then cover and simmer for about 25-30 minutes, or until all the vegetables are very soft.
3. Transfer the vegetable stock to the goblet of a blender and work until smooth.  Return the puree to the rinsed-out pan and stir in the milk off the heat.
4. Heat the puree gently until simmering then remove from heat and stir in the grated cheese.  Season to taste with salt and pepper.
5. Pour the soup into 4 warmed individual soup bowls and swirl 1 tablespoon cream into each (see Cook’s tip).  Place a quarter of the cheese on top of each serving and sprinkle over a little chopped parsley.  Serve at once.

COOK’S NOTES:

TIME:
Preparation takes 5-10 minutes.  Cooking time is 40 – 45 minutes.
COOK’S TIP:
For an attractive finish swirl the cream over the entire surface of the soup in a light feathery pattern, rather than just in a single swirl.
SERVING IDEAS:
Serve this very filling soup with Melba toast or crisp bread.