Cauliflower and Extra Old Soup

A few years of experimentation later and I believe I got it just right - a simple yet substantial cold weather soup. For a sophisticated twist, try it with Stilton cheese and port.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  medium onion, finely chopped
• 1  carrot, finely chopped
• 1  stalk celery, finely chopped
• 1  head cauliflower, separated into florets
• 1  tablespoon fresh thyme (leaves only)
• 5  cups  vegetable stock or 5  cups  chicken stock (homemade or low sodium)
• 1  cup  10% cream or 1  cup  carnation 2% evaporated milk
• 1⁄2 teaspoon dry mustard
• 1 1⁄2 tablespoons Dijon mustard
• 1 1⁄2 cups  of extra old white cheddar cheese
•  salt and pepper

Directions

1. In large pot over medium heat, sauté onion, celery and carrot in olive oil until onion is translucent.
2. Add cauliflower and thyme to pot and pour in the stock.
3. Cover and bring to boil.
4. Reduce heat to medium and cook until cauliflower is tender.
5. Remove pot from heat.
6. Working in batches, puree the mixture in a food processor or blender and return to the pot (I prefer it slightly chunky).
7. Reduce heat to low and whisk in the cream, dry mustard, Dijon and cheddar.
8. Heat thoroughly but do not let the soup boil.
9. If you find the soup a bit thick at this point, add a little stock or water.
10. Add salt (if necessary) and pepper.
11. Serve.
12. A pleasant variation: Substitute 1 cup of thinly sliced leeks for the onion and 1 1/2 cups of crumbled Stilton for the cheddar; add 3 tablespoons of Tawny port and garnish with freshly chopped chives.