This is the second cauliflower cheese soup recipe on my blog. To be truthful I only made the soup so that I could eat the Parmesan wafers and they are so easy to make, you will never look back. My other recipe was by Jamie Oliver and if you look at my previous posting you will see why his soup is so delicious.The recipe comes from Woman&Home Dinner Tonight and is a really good quarterly magazine for recipe ideas, unfortunately I haven't seen it on the magazine racks in the shops recently.
The weather seems to be a little crazy, sun, wind, rain and hailstones, so perhaps I can be forgiven for posting yet another cauliflower cheese soup recipe.
Serves: 4
You will need: 25g butter, 1 chopped onion, 1 chopped leek (reserve some of the green part to garnish), 1 chopped cauliflower, 700ml vegetable stock, 600ml milk, 75g grated Cheddar cheese
1. Add the butter to a pan and melt, add the chopped leek and onion. Cover with a lid and cook over a gentle heat for 5 minutes until soft.
2. Add the cauliflower, stock and milk. Bring to the boil and simmer for 35 minutes, covered until the cauliflower is tender. Season.
3. Cool the soup and pour into a food processor or liquidizer and blitz until smooth.
4. Add the Cheddar cheese, reheat, pour into bowls and garnish with chopped green leek.
Parmesan Wafers
Line a baking sheet with parchment. Sprinkle heaped tablespoons of freshly grated Parmesan in little piles on top and bake for 5 minutes at 200°C/Fan 180°C/Gas 6 until melted. Lift off the paper and cool.