Cauliflower Cheese Soup from soup book

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Step 1

1. Heat the butter in a large saucepan until foaming and then fry the onions for 2-3 minutes or until softened but not coloured. Add the cauliflower florets and potato, stock and milk together with a good pinch of salt and ground white pepper.

Step 2

2. Bring to the boil, partially cover with a lid, then reduce the heat and simmer gently for about 30 minutes or until the vegetables are tender. Blend the soup until smooth with a hand held blender or in a food processor.

Step 3

3. Return the soup to the pan. If the soup is too thick, simply thin out with a touch more milk or stock to achieve the desired consistency. Stir in the grated cheese until the cheese has melted. Adjust the seasoning if necessary.

Step 4

4. To serve, ladle the soup into warmed serving bowls and top with the remaining pieces of cheese and the freshly snipped chives and serve immediately.