Cauliflower and cheese soup

Cauliflower and cheese soup 1

500g cauliflower
500ml chicken stock
2 tablespoon butter
1 cup grated cheese
250ml milk
salt and pepper
1 small onion
Trim and chop cauliflower.
Melt butter in a large saucepan, saute onions until soft and golden.
Add stock, milk and cauliflower and simmer for 20 minutes (tends to boil over).
Liquidize and return to pot.
Heat through, but do not allow it to boil.
Add more milk if too thick.
Test for seasoning.
Add cheese, turn off heat and stir until cheese has melted.

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