Bistro des Z'Artes

Cauliflower cheese soup
 4 servings

Ingredients

300g Cauliflower (leaves & all)

500ml Milk

25g Butter

25g Flour

120g Cheese (you choose your favourite)

2 slices Traditional bread

Pinch of cayenne pepper

Salt & pepper to taste

Method

1.       Break up the cauliflower, separate the leaves from the florets.

2.       Place the leaves in boiling water for 2 mins, then all the florets for a further 3 mins.

3.       Cool in iced water and place in an oven proof dish.

4.       In a saucepan melt the butter & add the flour, cook out until it has a sandy texture.

5.       Add the milk a little at a time, always stirring.

6.       Bring it up to the boil & simmer for 5 mins, add 80g of the grated cheese & season with salt & pepper.

7.       Pour the cheese sauce over the cauliflower & bake in a hot oven 180C until nicely gratinated.

8.       Remove from the oven & leave to cool.

9.       Blend in a liquidizer & add milk until it has the consistency of soup.

10.   Heat up to order & serve with croutons toasted with the rest of the cheese on top & a sprinkle of cayenne pepper.

Note

This soup is roasted all together first to get the maximum flavour from the cauliflower & that toasted cheese flavour from the sauce.

You could also do this dish as a plate for family or friends & blend the left over’s to make the soup.

Bom Apetite