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    Thursday, August 12, 2010

    Cauliflower Cheese Soup - Lemon Posset, Not Exactly Lo Cal But Fabulous

    Cauliflower Cheese Soup. I think everyone loves Cauliflower Cheese so why not turn it into a soup. Not my idea, I saw it on TV and it is a Scottish thing apparently, along with fried Mars Bars...(I haven't had one of those yet but it's on My Bucket List).
    I found this recipe on the net from the Nick Nairn's Cook School.

    1 medium onion
    1 clove garlic
    40g (1.5 ounces or one-third US stick) butter
    1 large cauliflower
    1 tablespoon grain mustard
    900 ml boiling water
    50 ml double cream
    50 g (2oz) grated cheddar cheese
    Fresh flat leaf parsley to garnish

    Heat the butter in a large pan.
    Add the onion and the garlic and leave on a medium heat for 2 - 3 minutes, until they are soft and clear.
    Whilst the onion and garlic are softening,
    Chop the cauliflower as fine as possible.
    Add the cauliflower into the onion mix then stir in the boiling water.
    Bring back to the boil.
    Reduce the heat and simmer for 45 minutes.
    Stir the soup well and add the grain mustard and the grated cheese.
    Adjust seasoning to taste.
    Blend the soup with the cream in a liquidiser.
    Garnish with a sprinkle of chopped parsley.

    Dale was off for a night at sea, so I got up early and made him this particular soup and a Leek and Potato Tortilla
    A little packaged lunch and dinner for a non cook.

    Miss Cleo has the "Chicken Pops" so the usual Thursday at Grandma's became Thursday at Katie's.
    I made Homemade Fish Fingers, with Mashed Potatoes and Garlic Green Beans.
    For pudding Caramelized Pineapple with Lemon Posset.
    Lemon Posset is an old fashioned British is so simple and absolutely delicious.
    James Martin has given his Grandma's recipe on the Net for us all to use. It is excellent.

    The children loved it.

    For the Posset

    600ml/1 pint 1fl oz double cream
    150g/5oz caster sugar
    2 large lemons, zest and juice only

    Place the double cream and the sugar into a large pan over a low heat and
    bring to the boil slowly.

    Boil for three minutes,
    Remove from the heat and allow to cool.
    Add the lemon juice and zest and whisk well.
    Into the fridge for at least 3 hours

    I popped this into  plastic container so I could travel with it but normally just spoon it into little ramekins. One per person

    James has also supplied this wonderful shortbread recipe to serve with the Posset.
    If you serve this at a dinner party you will get Top Marks

    Preheat the oven to 220C
    For the Shortbread
    55g/2oz butter
    110g/4oz plain flour
    55g/2oz caster sugar

    Place in the food processor the butter, flour and sugar and blend together.
    Then roll out the mixture directly onto a baking sheet and place into the oven to bake for 5-10 minutes, or until lightly golden and crisp.

    To serve, cut up the shortbread and place onto a plate alongside the lemon posset.

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