I just love a cauliflower cheese with my roast lamb in winter. It's a childhood memory, perhaps we didn't even like cauliflower then and this is the way our mothers got us to eat it. Not everyone in my household does like it, but funnily enough they do love this soup. Sometimes, it is not necessarily the young ones who object either ! Just don't tell them what the main ingredient is until after they have finished. I guess if you don't like blue cheese give it a good dose of parmesan or romano or as an alternative some chopped walnuts are a yummy addition at serving time.
It is a simple family soup, that is smart enough for dinner guests with its garnish.
Did you know, when cooking cauliflower if you cook it in milk, with a piece of bread in the saucepan it will stay really white ? !!! ( one of those Nanna tips )
1 whole medium size cauliflower, broken up into small florets
1/4 bunch celery, sliced
2 onions, peeled and sliced
4 garlic cloves, peeled and chopped
1 large potato peeled and cut into 8
chopped chives for garnish
blue cheese or walnuts
1.5 litres good strong chicken stock
100 grams butter
Cream approx 400 mls or half cream /milk
In a large saucepan, saute the onions, garlic and celery in the butter until soft.
Add the potato and cauliflower florets and the chicken stock.
Cook until the cauliflower is soft. Cool and puree in a blender or with a handheld device in the saucepan. Check for seasoning and beware, some chicken stocks, if not homemade can be very salty. The cheese is also salty. You can now add about 400 mls cream, which makes it very creamy OR wait till serving time which is what I do and only add a small amount.
Plate the soup, add a dollop of cream and crumbled blue cheese and the chopped chives.
Let your diners stir through the cream and the cheese. Yummm !