It is the time of year when one minute we cheerfully embrace the arrival of spring, and the next finds us in winter woollies and boots. The need for warm and homely food still lingers yet the lengthening daylight finds us longing for something lighter.
The reign of cauliflower over the vegetable world looks set to remain, yet as much as we love its nutty versatility there is one thing that cauliflower will always do best. Cauliflower cheese. Marriage of cheese and cauliflower that can cure all ills and bring an end to all wars.
We have lightened it up for spring in the form of a soup, yet the joy of the thing remains. Quick and easy to make; serve in a bowl and garnish with crispy bacon and croutons. Or serve with thick granary bread.
Recipe for cauliflower cheese soup
1 small head of cauliflower, in florets
1 onion, chopped
A pinch of salt
A pinch of turmeric
1 tbsp. paprika
500 ml milk
Freshly ground black pepper
A splash of Worcestershire sauce
150g mature cheddar, chopped
20g parmesan, grated
- Heat the butter in a large saucepan and add the onion with a pinch of salt.
- Cook for a few minutes and then add the cauliflower.
- Add a pinch of turmeric, turn to a low heat, and cover.
- Cook, covered, for 5 or 10 minutes, without browning.
- Add the paprika and pepper, and then the milk with the Worcestershire sauce.
- Simmer gently until the cauliflower is tender.
- Blitz the soup in a blender.
- Return to the pan and bring back up to temperature.
- Add the cheeses and stir until melted.
- Serve in bowls, garnished with bacon and croutons if desired.