Cauliflower cheese soup (vegetarian)

Posted by adm On December - 2 - 2011

How to cook Cauliflower cheese soup (vegetarian)


  • 700g cauliflower
  • 450ml milk
  • 450ml thin emollient
  • 1 bay flick
  • 50g unsalted butter
  • 350g chopped onion
  • 25g plain flour
  • 200ml vegetable strain
  • 350g gruyere or cheddar cheeseflower (or half and one-half)
  • 1/2 teaspoon grated nutmeg

How to:

  • Chop cauliflower into small florets, discard outer leaves and place in a pan with milk, cream and bay riffle. Simmer over low heat until bid. Tenor, reserving cauliflower and liquified.

  • Wipe pan unobjectionable, return to heat and melt butter. Add onion and cook over low heat for 5 minutes or until just dull. Add flour and cook for 1 moment, then add stock and strained liquidity, stirring to compound. Cook for 1-2 minutes over a low to medium heat or until slightly thickened.

  • Add cauliflower and 300g of cheese and season with saltiness, pepper and nutmeg. (Soup can be prepared ahead up to this stage and kept refrigerated.)

  • Preheat the oven to 220°C.

  • Divide soup betwixt 6 ovenproof serving bowls and sprinkle with remaining cheeseflower. Place bowls in a roasting pan, pour in enough water to come halfway up the sides of bowls and bake for 10-15 minutes or until cheese is bubbling and prosperous.

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