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- Heat the butter in a large pan.
- Add the onion and the garlic and leave on a medium heat for
2 - 3 minutes, until they are soft and clear.
- Whilst the onion and garlic are softening, chop the cauliflower
as fine as possible.
- Add the cauliflower into the onion mix then stir in the boiling
water. Bring back to the boil.
- Reduce the heat and simmer for 45 minutes.
- Stir the soup well and add the grain mustard and the grated
cheese.
- Adjust seasoning to taste.
- Blend the soup with the cream in a liquidiser
- Garnish with a sprinkle of chopped parsley.
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