John Myers
Ingredients for 4 servings:
- 1 m.-large cauliflower
- 1 large potato(s), peeled and diced
- 200 g Cheddar cheese, grated or cut into strips
- 2 garlic cloves, finely chopped
- 100 g butter
- 2 bay leaves
- 4 tsp crème fraîche
- 1 tbsp, heaped mustard, grainy
- 3 slices of toast
- 1 liter of water, approx.
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Cauliflower Cheese and Moustard Soup
Divide the cauliflower into florets and cook with the diced potato in the water for about 8 minutes. In another pot, melt 50g of butter and sauté the onion and garlic until soft. Then add the cauliflower, diced potato, and cooking water to the onions and garlic. Add the bay leaves. Cook everything for about 15 minutes. Remove the bay leaves and let the soup cool slightly. Then puree everything. Add the crème fraîche and mustard and mix. Season with salt and pepper and bring back to a boil briefly. Add the Cheddar cheese and stir until melted in the soup. Make croutons from the sliced bread and the remaining butter. Season again with salt and pepper, if desired.
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