This soup has a wonderfully delicate flavour. The secret is not to overcook the cauliflower and to add the cheese just before serving. Do not boil once the cheese is added as it will become stringy.

Ingredients

• 1 head of cauliflower (800 grams approx)
• 2 sticks celery, diced
• 1 leek, washed and trimmed
• few celery tops
• 1 bouquet garni
• 5 cups chicken stock
• 75 grams butter
• ¼ cup flour
• about 1 cup milk
• 1 cup grated cheese, either gruyere, edam or mild cheddar

Method

1. Break off less than a quarter of the cauliflower florets and cut into even-sized, smaller florets. Blanch with the diced celery to use as a garnish. Set aside until required.
2. Cut the remaining cauliflower into chunks and place ina large saucepan with the leek, celery tops and bouquet garni. Add the chicken stock and simmer gently for about 15 minutes or until the cauliflower is tender. Discard the celery tops and bouquet garni.
3. Transfer the cauliflower to a food processor or blender and puree. Strain the stock and set aside (make it up to 5 cups with the milk).
4. Heat the butter in the saucepan and when melted add the flour. Cook over a low heat, stirring regularly for about 2 minutes, until the mixture is frothy (the starch taste needs to be cooked out of the flour).
5. Whisk in the reserved stock and milk and simmer gently for about 3 minutes or until the soup has thickened and is hot.
6. Stir in the pureed cauliflower; the blanched cauliflower and diced celery. Heat. Season with salt and pepper, and just before serving, stir in the grated cheese. Serve with cheese and onion shortbread.

Cooks Tips

A classic bouquet garni is made from a few parsley stalks, 1-2 bay leaves and sprigs of thyme tied together and added to stocks, soup or sauces for flavour. For this recipe use a generous-sized bouquet.