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.

Yum