Cauliflower cheese soup

Name: Cauliflower cheese soup
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 Cauliflower, trimmed and cut into florets; 2 Leeks, trimmed, cleaned and sliced; 2 slice Bread, roughly cut into small cubes; 600 ml Chicken stock; 300 ml Milk; 100 grams Cheddar cheese, grated; 25 grams Butter; 3 tbsp Vegetable oil; 2 tsp Prepared English mustard; 1 tsp Ground nutmeg; 1/2 tsp Paprika

tiffanychanmy @cook_3911710

Quick and easy!

tiffanychanmy @cook_3911710

Quick and easy!

Saved

Ingredients

20 mins

4 servings

1Cauliflower, trimmed and cut into florets
2Leeks, trimmed, cleaned and sliced
2 sliceBread, roughly cut into small cubes
600 mlChicken stock
300 mlMilk
100 gramsCheddar cheese, grated
25 gramsButter
3 tbspVegetable oil
2 tspPrepared English mustard
1 tspGround nutmeg
1/2 tspPaprika

Saved

Steps

20 mins

1

Place the cauliflower florets in a saucepan with the stalk and milk and bring to the boil. Reduse the heat and simmer for 10 minutes until the cauliflower is tender.
2

Meanwhile, melt the butter in a frying pan and cook the leeks over medium heat, stirring occasionally, for 5 minutes.
3

Add the mustard and nutmeg to cauliflower, and stir in the cheese. Transfer to a food processor and whizz until smooth.
4

Return to the pan stir in the leeks and season with a little pepper. Heat through gently while cooking.
5

Heat the oil in a large frying pan over a high heat. Toss the bread cubes with the paparika and cook the croutons, stirring frequently, for 2-3 mins until golden and crisp. Drain oil on kitchen paper.
6

Ladle the soup into serving bowls and scatter the croutons on over the top.