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Cauliflower cheese and mustard soup
(adapted from Nigel Slater’s REAL FOOD)
Serves 4 as a main dish
50g butter
med onion, peeled and chopped
2 cloves garlic, peeled and crushed
2 sml or 1 lg cauliflower broken into florets
2 bay leaves
1 lg potato, peeled and chopped into cubes
4 tbsp crème fraiche
1 heaped tbsp grain mustard
sea salt & fresh ground black pepper
To finish – 2 thick slices of white bread cut into small cubes
50g butter
200g mature cheddar, or other full flavoured cheese, grated
Melt the butter in a deep pan. Add the onion and fry, adding the garlic just before it is quite soft – do not let them brown. Meanwhile boil the cauliflower florets until almost tender. Add the bay leaves to the onion, then the cauliflower and the cooking water, and the potato. Bring to the boil, add sea salt, and then simmer for 15 minutes.
Remove from the heat, take out the bay leaves and puree the soup in a blender, then put back in the pan. Stir in the crème fraiche, mustard and fresh ground black pepper. Bring back to the boil then turn off the heat. Meanwhile fry the bread cubes in the other bit of butter until golden brown.
Ladle the soup into warmed bowls, stir in the cheese and scatter the croutons on top and eat in front of roaring fire after a cold walk on the beach. Or at the table in your kitchen.