Cauliflower and Cheese Soup

There are no real memories for this (yet) as it is a relatively new discovery but, believe me, it's a perfect soup for a winter's day. I found the recipe online (by John Webber - a tutor at Nairn's Food School) and fiddled with it until it was to my taste. I doubled the garlic and cheese and used Dijon mustard instead of grain. It was velvety, delicious and can be dressed up for a dinner party (home made croutons) or served in a mug by the fire (crusty toast as an accompaniment).

It can be frozen and reheated in the microwave with no loss of flavour too, making it a fab standby for unexpected visitors.


Cauliflower and Cheese Soup
(sufficient for four people):

INGREDIENTS

1 medium onion

2 cloves garlic

40g (1.5 ounces or one-third US stick) butter

1 medium cauliflower

1 tablespoon dijon mustard

900 ml boiling water

50 ml double cream

100g (4oz) grated strong cheddar cheese

METHOD

1. Heat the butter in a large pan.
2. Add the onion and the garlic and leave on a medium heat for 2 - 3 minutes, until they are soft and clear.
3. Whilst the onion and garlic are softening, chop the cauliflower as fine as possible.
4. Add the cauliflower into the onion mix then stir in the boiling water.
5. Bring back to the boil.
6. Reduce the heat and simmer for 45 minutes.
7. Stir the soup well and add the mustard and the grated cheese.
8. Adjust seasoning to taste.
9. Blend the soup with the cream in a liquidiser.