We have had a wonderful summer and I'm sorry to see it slowly disappear but with the advent of slightly colder temperatures there is the excitement of different food
So I made a "real soup" instead of the chicken soup (which is really the only appropriate hot soup in the summer) and very nice it was too
1 medium onion
1 clove garlic
40g (1.5 ounces or one-third US stick) butter
1/2 medium cauliflower
1 courgette
Sea Salt and Freshly Ground Black Pepper
1/2 tablespoon grain mustard
900 ml boiling water or Chicken Stock if you wish
50 ml double cream
50 g (2oz) grated cheddar cheese
Chopped Spring Onion Greens to Garnish
Method:
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 and courgettes as fine as possible.
Add them into the onion mix, season witn S & P
then stir in the boiling water.
Bring back to the boil.
Reduce the heat and simmer for 45 minutes.
Blend the soup with the cream in a liquidiser.
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