CAULIFLOWER soup

CAULIFLOWER, SMOKED CHEESE AND

MUSTARD SOUP WITH CRISPY CROUTONS

6/8 Portions

500 grms Cauliflower broken into florets

60 grms Onions, roughly chopped

60 grms White of Leek roughly chopped

60 grms Plain Flour

75 grms Butter

1.25 lts Basic Chicken Stock

125 mls Heavy Cream

100 grms Smoked Cheddar Cheese

15 grms Whole Grain Mustard

Chopped chives

100 grms cauliflower florets blanched for garnish

crisp croutons to serve

Salt, Pepper and Nutmeg

METHOD:

1. Sweat onions and leek In butter for 2 - 3 minutes.

2. Add flour and mix thoroughly before adding hot

stock and bring to the boil.

3. Add cauliflower florets, then simmer until cauli-

flower is well cooked.

4. Liquidize then pass through a fine sieve.

5. Grate the smoked cheese and mix into soup over

low heat until melted,do not boil or the soup will

separate then add mustard and the cauliflower