Prep 30 mins
Cook 30 mins
This soup looks to be thick and comforting on a chilly night. From Delicious magazine it lists gruyere cheese in the ingredients, but you could also use cheddar cheese or even a mix of both if you like :) The soup can be prepared beforehand & refrigerated before baking.
- Place cauliflower in a pan with milk, cream and bay leaf and simmer over low heat until tender. Strain, reserving the milk mix and discarding only the bay leaf.
- Wipe pan clean, return to heat and melt butter, add onion and cook over low heat for 5 minutes or until just softened then add the flour and cook for 1 minute, add stock and strained milk mix, stirring to combine.
- Cook for 1-2 minutes over a low to medium heat or until slightly thickened.
- Add cauliflower and 300g of cheese and season with salt, pepper and nutmeg.
- Preheat the oven to 220°C.
- Divide soup between 6 ovenproof serving bowls and sprinkle with remaining cheese.
- Place bowls in a roasting pan, pour in enough water to come halfway up the sides of bowls and bake for 10-15 minutes or until cheese is bubbling and golden.
I loved this method of 'baking' the soup, a great presentation!! I used milk and cream only (did not have vegetable broth) and cooked the cauliflower until tender, larger pieces were a little crunchy, I like chunks in my creamy soups! I subbed Canadian old white cheddar for the gruyere, it worked perfectly. I love the addition of nutmeg!! My soup was hot when I put it into the serving bowls, so I skipped the water bath and put them on a baking sheet and under the broiler until bubbly and golden.. again, a great serving method!! Prepared for the Virtual Culinary Cruise while travelling through England. A different way to make cauliflower cheese! 10/01/09