Cauliflower And Extra Old Soup

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A few years of experimentation later and i believe i got it just right - a simple yet substantial cold weather soup. For a sophisticated twist, try it with stilton cheese and port.

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Steps

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In large pot over medium heat , saut onion , celery and carrot in olive oil until onion is translucent.

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Add cauliflower and thyme to pot and pour in the stock.

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Cover and bring to boil.

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Reduce heat to medium and cook until cauliflower is tender.

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Remove pot from heat.

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Working in batches , puree the mixture in a food processor or blender and return to the pot.

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Reduce heat to low and whisk in the cream , dry mustard , dijon and cheddar.

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Heat thoroughly but do not let the soup boil.

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If you find the soup a bit thick at this point , add a little stock or water.

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Add salt and pepper.

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Serve.

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A pleasant variation: substitute 1 cup of thinly sliced leeks for the onion and 1 1 / 2 cups of crumbled stilton for the cheddar.

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Add 3 tablespoons of tawny port and garnish with freshly chopped chives.

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Ingredients

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onion, carrot, celery, cauliflower, fresh thyme, vegetable stock, 10% cream, dry mustard, dijon mustard, white cheddar cheese, salt and pepper