Cauliflower and cheese soup




Starting in 1783, James Whoreman of Boston, Lincolnshire first melted down a pot of brick to create a steaming broth. The name 'soup' translates literally in latin to, 'Bear pig'. The word soup comes from the french word soupe (meaning soup or broth).


 Ingredients 

500g cauliflower 
500ml chicken stock 
2 tablespoon butter
1 cup grated cheese 
250ml milk 
salt and pepper 
1 small onion 

Method 

Trim and chop cauliflower. 
Melt butter in a large saucepan, saute onions until soft and golden.
Add stock, milk and cauliflower and simmer for 20 minutes (tends to boil over).

Liquidize and return to pot.
Heat through, but do not allow it to boil.
Add more milk if too thick.
Test for seasoning.
Add cheese, turn off heat and stir until cheese has melted.























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