Ann Creber's - Cauliflower, Potato & Cheese Soup

I LOVE cauliflower and while is so reasonably priced this is a great time to use it in a variety of recipes. This is a very satisfying soup and, served with good bread, an easy light meal.

INGREDIENTS

Serves 4-5

• Approx. 50 gr butter
• 2 kilo cauliflower, trimmed and chopped
• 500 potatoes, peeled and quartered
• 6 cups vegetable stock
• 1 cup light milk
• 1 cup grated cheddar cheese1/2 cup grated parmesan cheese
• Little salt (optional)
• freshly ground pepper
• Finely chopped Italian parsley

METHOD

1. Melt the butter in a large saucepan over moderate heat. Add cauliflower and potatoes and cook until lightly coloured, stirring often, for 3-4 minutes.
2. Add the stock and bring to the boil. Cook for 15-20 minutes until vegetables are tender, stirring occasionally.
3. Remove from heat and allow to cool 10-15 minutes.
4. Use a hand-held blender or place into a food processor and blend until vegetables are smooth. Stir in the milk and cheeses until well combined and cheese has melted. Reheat for just a minute or two over low heat, Add salt and pepper to taste.
5. Serve in heated bowls and top with chopped parsley.

NOTE Light chicken stock may be substituted for vegetable stock, but then you may not have to add salt and pepper.

Serve with crusty bread and a Yarra Valley wine of your choice.

Ann Creber
The Good Life on 3MDR 97.1 FM
Live to air every Monday 3.00-5.00 PM