Cauliflower cheese soup
This soup can also be cooked in a saucepan but make sure it doesn’t burn on the base.
- Place the cauliflorets in a large microwave-proof jug with the stock. Cover and microwave on high (100%) power for 5 minutes, or until the cauli is tender. Reserve a few florets for garnishing. Purée the remainder with a hand-held blender.
- Meanwhile, melt the butter and sauté the shallots, until soft. Stir in the flour. Whisk in the milk, mixing well. Stir into the microwave jug with the cauli. Microwave for 4-5 minutes — stirring often — until thickened.
- Add three-quarters of the cheese and season with salt and pepper and chilli, according to taste. Stir and cook for another minute.
- Ladle into four, ovenproof bowls. Top with the reserved cauli. Sprinkle with the remaining cheese. Place the bowls in a baking pan with a little water. Grill, until the cheese is bubbly.
More cauliflower recipes from Jan