Wednesday, 13 July 2011

Cauliflower and potato soup.


1 onion, chopped
3 small potatos
1/4 to 1/2 cauliflower (florets and stalk!)
Vegetable or chicken stock
Grated cheese (a tasty, or mature one is good. Can use blue cheese for a stronger flavour.)

Lightly fry onion, using a little olive oil.
Peel and dice potato, add to the pan, and add stock to cover. Bring to the boil.
Chop the cauliflower and add that to the pan. Add more stock if needed.
When the veggies are cooked, puree the soup. This will make a thick veggie puree, just add more stock to get it to the consistancy you want.
Put back on the heat, add about 1 cup of cheese, salt, pepper and a little parsley to taste. When the cheese is melted and incorporated into the soup it is ready. Serve with crusty bread or toast, yummy!

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