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Cauliflower and Cheese Soup
I bought a cauliflower the other day which I absolutely did not need. I had a refrigerator full of fresh vegetables waiting for me to eat them, but I passed this pile of absolutely perfect Ontario cauliflowers and I couldn't stop myself.
I've been reading parts of Nigel Slater's book Tender and he has a whole section on cauliflower. I made a fantastic cauliflower with salsa verde out of it and made soup with the rest. I didn't have any creme fraiche, so I just used a bit of tangy yogurt, which isn't the same taste at all, but will do in a pinch. I used cheddar cheese, because it is something that I always have in my refrigerator, but I imagine the Gruyere would be quite nice. I topped it with a bit of very dense blue cheese which added to the tanginess of the soup.
INGREDIENTS
| 1 tbsp | butter |
| 1 | onion, roughly chopped |
| 2 | cloves garlic, crushed |
| 1 | cauliflower, broken into florets |
| 2 | bay leaves |
| sea salt and black pepper to taste | |
| 3/4 cup | creme fraiche |
| 1 heaped tbsp | grain mustard |
| 2 oz. | Gruyere, or strong Cheddar cheese, coarsley grated |
PREPARATION:
- Melt the butter in a large, deep pan. Add the onion and garlic and fry until soft, but don't let them colour.
- Boil the cauliflower in a pot of water until tender about 8 to 10 minutes. Add the bay leaves to the onion, then add the cauliflower and it's cooking water. Bring to the boil and add seat salt and black pepper to taste. Cover and simmer for fifteen minutes, untilt he vegetables are truly soft.
- Remove the pan from the heat, discard the bay leaves and allow the soup to cool slightly. Then, in two batches, puree the soup in a blender, or use an immersion blender. Pour the mixtureback into the pan and stir in the creme fraiche, grain mustard and grated cheese. Bring the soup slowly back to a simmer.
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