| Cauliflower and Cheddar Cheese Soup |
| ingredients: |
Ingredients
for Cauliflower and Cheese Soup
(sufficient for four people):
1 medium onion
1 clove garlic
40g (1.5 ounces or one-third US
stick) butter
1 large cauliflower
1 tablespoon grain mustard
900 ml boiling water
50 ml double cream
50 g (2oz) grated cheddar cheese
(ideally Scottish, Isle of Mull)
Fresh flat leaf parsley to garnish |
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| method: |
Heat the butter in a large pan. Add the onion and the garlic and leave on
a medium heat for 2 - 3 minutes,
until they are soft and clear.
Whilst the onion and garlic
are softening, chop the cauliflower
as fine as possible. Add the
cauliflower into the onion mix
then stir in the boiling water.
Bring back to the boil. Reduce
the heat and simmer for 45 minutes.
Stir the soup well and add the
grain mustard and the grated
cheese. Adjust seasoning to
taste.
Blend the soup with the cream
in a liquidiser.
Garnish with a sprinkle of chopped
parsley.
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The
soup is cooked once the vegetables
are tender. Cooking times for different
vegetables are:
Broccoli - 10 minutes
Carrot - 45 minutes
Artichoke - 35 minutes
Cauliflower - 45 minutes
Mushroom - 45 minutes
Parsnip - 50 minutes
Pea - 3 minutes
Spinach - 5 minutes
Tomato - 20 minutes
Watercress - 2 minutes |
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