Cauliflower cheese Soup

Method

Heat 2 tablespoons of oil in a pan and gently cook the onions until soft. Add the flour and cook for a minute or so, stirring all the time. Gradually add the stock and milk, continuing to stir. Add the cauliflower pieces, bring to the boil, then cover and simmer gently for about 20 minutes, when the cauliflower should be tender. Remove from the heat. Stir in the cheese until it is melted.

Blitz the mixture with the blender, reheat gently and add the pepper and mustard before serving.

I first came across the basic recipe for this soup in my Covent Garden book (quite the best collection of soup recipes ever), where it uses Gorgonzola cheese.

Mrs Trewhitless