CREAM OF CAULIFLOWER SOUP

The easiest way to make this is with a stick blender as you can liquidize it directly into the pan.  If you don't have one I recommend you invest in one, they are one of the most useful kitchen gadgets and the easiest way to rescue a lumpy sauce!

INGREDIENTS
Large cauliflower (I use 2 but then I make a large pan of soup)
Onions (I use 1 onion per cauliflower)
Chicken stock cube
Milk
Chopped fresh parsley
Tabasco
Sea salt
Freshly ground black pepper
Grated cheddar cheese
Cream

METHOD
Remove the outer leaves and stalk from the cauliflower.  Break up into florets and place in a large pan.  Peel and quarter the onion and separate the sections and add to the pan along with a stock cube. Only fill the pan about half way up with water and put on the lid.  Cook until the cauliflower is very soft.

When the cauliflower is cooked, remove a good handful of cauliflower and reserve on a plate.  Using a stick blender liquidise the cauliflower and onion into the cooking water until smooth.  You will end up with something looking like baby food.

Add milk to the mixture until you reach a consistency of a thick soup.  Add salt & pepper to taste and a few dashes of tabasco.  Add a pile of grated cheddar cheese and stir until it has melted and incorporated into the soup.

When you are happy with the flavour of the soup add the reserved cauliflower (crumbled / chopped into smaller pieces), the chopped parsley and some cream to taste.  Reserve a little parsley for a garnish.

Serve garnished with parsley and warm crusty bread.

Variation: For broccoli soup use exactly the same method but use broccoli instead.  I also make cauliflower and broccoli soup but use twice as much cauliflower as broccoli.