Let's Cook with Meg and Ted

Cauliflower, mustard and cheddar soup

From Nigel Slater's Real Food.

50 gbutter
1medium onion, peeled and chopped
2 clovesgarlic, peeled and crushed
1 large or 2 smallcauliflower, broken into florets
2bay leaves
1large potato, peeled and cubed
4 tablespoonscreme fraiche
1 heaped tablespoonseed mustard
200 gpunchy farmhouse cheddar, grated
2thick slices of bread, cut into 1 cm cubes
50 gbutter

Melt the butter in a saucepan. Add the onion and fry until soft, then add the garlic and fry another minute. Meanwhile, boil the cauliflower florets for six to eight minutes, until almost tender. Add the cauliflower and its cooking water to the onion, along with the bay leaves and potato. Bring to the boil and add salt. Simmer for fifteen minutes.

Remove from the heat, fish out the bay leaves and puree the soup. Pour back into the pan. Stir in the creme fraiche, mustard and a grinding of black pepper. Bring back to the boil. Fry the bread cubes in the butter until golden.

Ladle the soup into deep warm bowls, stir in the cheese, taste - add salt, pepper or mustard as you wish - and scatter with croutons.

Serves 4.

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