Cauliflower and cheese soup

Recipe from: 17 September 2010
soup

Ingredients 9
Servings 4
Time 10 mins

Ingredients

  • 2
    handfuls cauliflower
  • 2
    cup
    milk
  • 1/2
    cup
    cheese, grated or cubed
  • 50
    ml
    cream
  • 2
    Tbs
    farm butter
  • Maizena (mixed with water as per package instructions)
  • Pinch
    nutmeg
  • Salt and pepper to taste
  • Lemon juice
 

Method

20 mins
 
Steam or cook cauliflower and add a splash of lemon juice and salt and pepper.
Blend the cooked cauliflower, together with 1 table spoon butter and a bit of milk to a smooth consistency (you can have it half chunky too).
In a pot, heat the milk and the remaining butter to boiling point.
Reduce the heat and all the Maizena, stirring constantly.
When the sauce/milk/bechamel sauce starts to thicken you can add the cheese, keep stirring until all the cheese is melted into the sauce.
Add the pinch of nutmeg, and cream along with the pureed cauliflower, stir well.
Season to taste and serve warm with fresh bread.

For more of Shaz's recipes click here.
 

Read more on: steam  |  soup  |  shallow-fry
 

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