Meals and Courses

Cauliflower Cheese Soup

cook 20 mins
Ingredients
  • 1 cauliflower, trimmed and cut into florets
  • 600 ml (1 pint) chicken stock
  • 300 ml (1/2 pint) milk
  • 25 g (1 oz) butter
  • 2 leeks, trimmed, cleaned and finely sliced
  • 2 teaspoons prepared English mustard
  • 1 teaspoon ground nutmeg
  • 100 g (3 1/2 oz) Cheddar cheese, grated
  • 3 tablespoons vegetable oil
  • 2 thick slices of white or brown bread, roughly cut into small cubes
  • 1/2 teaspoon ground paprika
  • pepper
Directions
  • Place the cauliflower florets in a saucepan with the stock and milk and bring to the boil. Reduce the heat and simmer for 10 minutes until the cauliflower is tender.
  • Meanwhile, melt the butter in a heavy-based frying pan and cook the leeks over a medium heat, stirring occasionally, for 5 minutes.
  • Add the mustard and nutmeg to the cauliflower, then stir in the cheese. Transfer to a food processor and whizz until smooth. Return to the pan, stir in the leeks and season with a little pepper. Heat through gently while cooking the croûtons.
  • Heat the oil in a large, heavy-based frying pan over a high heat. Toss the bread cubes with the paprika and cook the croûtons, stirring frequently, for 2–3 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.
  • Ladle the soup into warmed serving bowls and scatter the croûtons over the top.
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