Cauliflower Cheese SoupPosted 18 January 2011 by Debbie
It’s National Soup Month (in some other country) and to carry on the soup theme, I thought I’d try cauliflower cheese soup. I love cauliflower and am in complete disagreement with Hugh Fearnley-Whittingstall who has long been known to slag it off (although nowadays I hear he has reformed). Yes, cauliflower can be a little bland mild, but I refer to think of its flavour as a subtle sweetness. It goes brilliantly with a sharp cheddar in cauliflower cheese so why not make a soup out of that comfort-food classic, to produce an even more soothing, nourishing dish? (You won’t even have to chew it!) This soup recipe is adapted from one by Richard Guest in Soup Kitchen.
Ingredients (serves 4):
- 1 onion
- 1 potato
- 1 cauliflower
- 2 cloves of garlic
- 850 ml milk
- 75 g hard cheese eg. cheddar, Parmesan or Gruyère (grated)
- pinch of nutmeg
- salt and pepper to taste
Dice the onion and fry it gently in a small amount of butter. Chop the garlic and add it to the onion. Finely chop the cauliflower and potato. Add the cauliflower, potato and milk to the onions. Bring to the boil and simmer for ten minutes. Take the soup off the heat and stir in the cheese. Add the nutmeg and season to taste.
You can blend the soup if you want it smoother, but if you finely dice the cauliflower to start with, it already has a relatively smooth texture. Bear in mind that this comforting soup is not strongly flavoured, so if you find mild flavours too bland you might consider adding more onions, cheese or spices.