So, on Monday there was still a load of chicken broth left that I had made the day before out of the left overs of Saturdays Roast Chicken, so I used it as stock to whip up his little number. Yes, that's right, I got THREE meals out of one! Don't you know there is a recession on? No throwing away useful stuff, though I do draw the line at saving potato peelings....
I know my recipes on the blog have been a bit soup heavy of late, but the truth is, I really love soup. And there's more to come so no complaining, Ok? Soup is delicious, quick to make, and really healthy. Granted, this one is bit naughty as soups go, as it has cheese and milk in it, but its really yummy s0 what harm once in a while?! At least its not a deep fried mars bar.
Ingredients:
1 white onion
3 cloves garlic
1 whole cauliflower
1 large potato, diced
1 Litre of chicken (or veg) stock
1/2 Litre Milk
about 100g grated white cheddar (more if y0u like!)
Chop the onion and garlic and saute them in a large pot in some olive oil. When they are soft add the cauliflower, cut up into small florets, and the diced potato. Pour in the stock and simmer until the veg is very soft (about 15-20 mins). Liquidise this until very smooth using a stick blender, and then and add the milk. Bring back up to simmering point, take off the heat and add the grated cheddar. Stir to melt it into the soup, taste and adjust seasoning with salt and pepper. A teaspoon of mustard stirred in can be good too.
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