Auntie Beryl's cauliflower and blue cheese soup
Preparation time: 10 minutes
Cooking time: 25 minutes
20g butter, chopped
1 large brown onion, halved & finely chopped
1 large teaspoon mustard powder
500g cauliflower, cut into florets
3 cups vegetable stock
2 cups water
60g mild blue vein cheese, chopped
1/2 cup light thickened cream
Chopped fresh chives to garnish
Toasted sourdough bread, to serve
1. Heat oil and butter in a large saucepan over medium-high heat. Add onion and cook, stirring for 3 minutes.
2. Add powder and cook, stirring for 30 seconds. Stir in cauliflower. Add stock and water and bring to boil. Reduce heat to low and simmer, stirring occasionally, for about 20 minutes or until cauliflower is tender. remove from heat. Set aside for 10 minutes to cool slightly.
3 Blend soup, in batches, until smooth. Place soup in clean saucepan. Add cheese and stir over low heat until hot and cheese has melted. Taste and season with salt and ground white pepper.
4. Ladle soup among serving bowls. Sprinkle with chives.
Lynda's pumpkin, feta
and herb bread – ideal as a side for soups, BBQ’s etc
400g pumpkin –
steamed – cube ½ cup and keep for decoration, mash rest
2 cups self raising flour
Pinch of salt
butter – chopped roughly
feta – chopped into small pieces
Tablespoon finely chopped herbs – rosemary, oregano, thyme
½ cup cream (or milk) – only if required (see note
butter into flour until mixture resembles breadcrumbs
Mix in mashed pumpkin, feta and herbs
Pat out dough onto a scone tray – top with cubed
Bake for 15 – 20 minutes
or until hollow when tapped
: Mixture should resemble a scone
mixture. As moisture content in steamed pumpkin varies, only use cream
if mixture is dry.