2 shallots, chopped
1 Tbsp butter
1 Tbsp olive oil
1 large head of cauliflower, cut into florets
1 small potato, quartered
4 cups of water/chicken stock/vegetable stock
salt and pepper to taste
1 cup grated cheese (use whatever you like)
1 cup milk/cream
In a large pot, sauté shallots in butter and olive oil. Add the cauliflower florets and the quartered small potato and stir together for two or three minutes.
Add liquid and put a lid on and let simmer until cauliflower is tender, 15 – 20 minutes.
Purée all of it in a blender, food processor, or with an immersion blender.
Season with salt and pepper and return to pot. Stir cheese into soup until blended. Add milk or cream. Adjust seasonings and serve.
NOTE: You can use this as a simple base and change up the flavours. Add bacon into the frying pan while sautéing the shallots or add fresh herbs like thyme or sage. Mix it up, experiment and make it into your own recipe.
This recipe is also linked to...
It's a Blog Party's Fall Fest Recipes 2011
Sunday Night = Soup Night