This version of Cauliflower cheese soup is from Nigel Slater’s ” Real Food”.
Ingredients
- 50 g butter
- 1 medium onion peeled and chopped
- 2 plump garlic cloves peeled and crushed
- 1 large cauliflower broken into florets
- 2 fresh bay leaves
- 1 large all purpose potatoes peeled and cubed
- 4 tbsps creme fraiche
- 1 heaped tbsp grain mustard
To Finish:
- 2 thick slices bread cut in 1 cm cubes
- 50 g butter
- 200 g farmhouse cheddar grated
Servings:
Instructions
- Melt the butter in a deep p[an. Add the onion and garlic and fry until soft, without colouring.
- Meanwhile boil the cauliflower florets for 6-8 minutes until almost tender.
- Add the bay leaves to the onion, then the cauliflower with its cooking water and the potato. Bring to the boil, add salt and simmer for 15 minutes.
- Remove from the heat and discard the bay leaves. Puree in a food processor or blender then return to the pan.
- Stir in the creme fraiche, mustard and some black pepper, Return to the boil.
- Fry the bread cubes in butter until golden.
- Ladle the soup into warm bowls and stir in the cheese. Check the seasoning, scatter over the croutons and serve.
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