Cauliflower and cheese soup

Name: Cauliflower and cheese soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 2 cauliflower; 2 cup milk; 1/2 cup cheese grated; 50 ml cream; 2 Tbs butter farm; cornflour Maizena; Pinch nutmeg ground; salt and freshly ground black pepper to taste; lemon juice

4 servings Prep: 10 mins, Cooking: 20 mins

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A silky soup that can be served as an indulgent starter or as a light dinner.

By Food24 September 17 2010

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Ingredients (9)

2	cauliflower
2 cup	milk
1/2 cup	cheese — grated
50 ml	cream
2 Tbs	butter — farm
	cornflour — Maizena
Pinch	nutmeg — ground
	salt and freshly ground black pepper — to taste
	lemon juice

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Method:

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.

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