Name: Cauliflower Cheese Soup
Yield: Serves 4
Cuisine: British
Ingredients: 1 litre (1¾ pints, 4 cups) Vegetable Stock or water; 4 (5) tablespoons double cream; Salt & freshly ground black pepper; 1 large cauliflower, weighing about 750 g (1 lb 10 oz); 1 onion, thinly sliced; Freshly grated nutmeg; 50 g (2 oz, 4 tablespoons) unsalted butter; 2 egg yolks; 75 g (3 oz, ¾ cup) farmhouse Cheddar, grated; 1 leek, thinly sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

According to a recent survey, by far the most popular vegetable dish in the UK is cauliflower cheese. Let’s face it, it’s something we all enjoy. So why not try cauliflower cheese soup?

Ingredients

1 large cauliflower, weighing about 750 g (1 lb 10 oz)

Method

Trim the outer green leaves off the cauliflower and cut it into florets. Heat the butter in a heavy-based saucepan, add the onion and leek, then cover and cook gently for 2-3 minutes, until the vegetables begin to soften. Do not let them brown. Add the cauliflower florets (reserving a few small ones as a garnish) and cook gently for 4-5 minutes. Pour in the stock or water, bring to the boil, th

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Cauliflower Cheese Soup

Ingredients

Method

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