… or cauliflower cheese in liquid form. A perfect winter warmer for the snowiest (and therefore the most exciting) day in 18 years.
- 1 cauliflower – approx 550 g
- 1 medium onion – chopped
- 2 celery sticks – chopped
- 1 large leek – chopped
- potatoes – peeled and diced – 110 g
- butter – 25 g
- 2 bay leaves
- creme fraiche – 2 tbsp
- mature cheddar – grated – 50-75 g (depending on strength)
- s & p
- a few chopped chives for the garnish
The stock for this soup is ingeniously made with trimmings from the cauliflower. So first trim the cauliflower into small florets and place the remaining leaves and stalks into a saucepan along with 1.5 litres of water, the bay leaves and some salt, bring to the boil and simmer covered for 20 minutes.
Meanwhile, melt the butter in another saucepan and then add the onion, leek, potato and celery and gently sweat covered for 15 minutes.
When the stock is ready, strain it into the vegetables (include the bay leaves).
Add the cauliflower, bring to the boil and simmer uncovered for 20-25 minutes by which time the cauliflower should be soft and tender.
Remove the bay leaves and liquidise to a smooth consistency with a hand blender.
Add the creme fraiche and cheese and stir over a low heat until the cheese has melted.
Adjust the seasoning and serve with a flourish of chopped chives.
The view from the balcony at Yumblog Towers
Drink: Beer possibly. Wine probably.
Entertainment: ‘MasterChef’ obviously.