Cauliflower Cheese Soup
|Cauliflower||1 Small, cut into florets|
|Vegetable stock/Water||16 Fluid Ounce (500 Milliliter / 2 Cups)|
|Onion||1 , sliced|
|All purpose flour||1 Tablespoon|
|Milk||8 Fluid Ounce (1 Cup / 250 Milliliter)|
|Grated cheese||2 Ounce, grated (1/2 Cup / 60 Gram)|
|Croutons||1⁄2 Cup (8 tbs)|
|Snipped chives||1 Tablespoon|
Simmer cauliflower, stock, onion and bay leaf for 20 minutes or until cauliflower is tender.
Remove bay leaf.
Process cauliflower mixture in a food processor or blender until smooth.
Melt butter in a large saucepan.
Blend in flour.
Cook 1 minute.
Remove from heat.
Gradually blend in milk.
Return to heat.
Bring to the boil, stirring constantly until sauce boils and thickens.
Simmer for 3 minutes.
Blend in puree, cream, cheese and seasonings.