Cauliflower and Extra Old Soup

Recipe by Highland Lass
READY IN: 50mins




  • In large pot over medium heat, sauté onion, celery and carrot in olive oil until onion is translucent.
  • Add cauliflower and thyme to pot and pour in the stock.
  • Cover and bring to boil.
  • Reduce heat to medium and cook until cauliflower is tender.
  • Remove pot from heat.
  • Working in batches, puree the mixture in a food processor or blender and return to the pot (I prefer it slightly chunky).
  • Reduce heat to low and whisk in the cream, dry mustard, Dijon and cheddar.
  • Heat thoroughly but do not let the soup boil.
  • If you find the soup a bit thick at this point, add a little stock or water.
  • Add salt (if necessary) and pepper.
  • Serve.
  • 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.