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    Monday, June 11, 2012

    Cauliflower Soup - Yet another Version

    The weather forecaster has told us it is going to go down to 1C tonight.
    Soup Time!

    I had cooked up some cauliflower, to make soup yesterday, but hadn't completed the task.
    Meanwhile it's time to have cooking Classes for the Grandchildren.
    In 2007, I had 3 days with Sophia and taught her some basic skills.
    We then, had the joy of eating the food.
    Of course I blogged it.
    Just as well, as I am going to resurrect the recipes, for the next lot.
    If you want to have a look and get some ideas for your Kids or Grandkids, click here

    Anyway as I was browsing through the blog,
    I noticed the very excellent sauce
    I had made for Macaroni Cheese.
    From memory, I was inspired by Chef Michael Smith
    Oooh, wouldn't that be good to enhance my cauliflower soup.
    It has evaporated milk in it, which really makes the sauce creamy
    Lots of grated cheese, with a touch of spice, from the paprika and mustard

    Cauliflower and Cheese Soup
    1 whole cauliflower

    For the Sauce
    ¼ cup butter
    1 onion peeled and chopped
    ¼ cup of flour
    ¼ cup of white wine
    180 mls of evaporated milk
    Freshly ground black pepper, 
    bay leaf
    2 cups of milk
    1 teaspoon of paprika
    2 teaspoons of Dijon mustard
    200 gms of cheddar cheese, grated
    50 gms of Parmesan cheese, grated
    Salt and white pepper 

    Cook Cauliflower in salted water till tender
    Cool and puree in a blender till smooth
    Set aside

    Infuse milks with 
    freshly ground black pepper and bay leaf about 4 minutes in the microwave.
    Melt butter 
    Add chopped onions
    Gently cook till onion softens

    and add flour 
    Mix to combine
    Cook 3 or so minutes to cook out the flour. 
    Add mustard and paprika
    Add white wine, whisk quickly till smooth and then 
    Add hot milk
    Bring up to gentle boil
    Keep stirring to stop lumps
    When it has come to the boil 
    Continue to simmer for about 3 minutes
    Add Grated Cheese

    Add the  Cauliflower Puree to the sauce.
    Taste and adjust seasoning if necessary 
    You may need to add some water if it is too thick.
    That's up to you.

    I am going to serve it with Cheese and Chutney on Toast, made from the White Sandwich Bread 
    in my previous post.

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