Portions
Serves 8
Ingredients
3-1/2 Cups fresh cauliflower (840 ml)
2 Cups potato, peeled & chopped (480 ml)
1 Large carrot, peeled & chopped
1 large onion, chopped
1 Large clove garlic, peeled
1 Bay leaf
1 TSP Fresh thyme ((5 ml)
4 Cups Chicken or vegetable stock (1L)
3/4 Cup Milk(180 ml)
1-1/2 Cups Village Aged Cheddar, Grated (360 ml)
1/2 TSP Dijon mustard (2.5 ml)
3/4 Cup Buttermilk (180 ml)
Salt & Pepper
Preparation
In a large saucepan, place 2 cups (480 ml) 0f cauliflower and the potatoes,
carrot, onion, garlic, bay leaf, thyme and chicken stock. Bring to a boil , then
reduce heat and simmer for about 20 minutes or until all ingredients are tender.
Meanwhile , in a separate pot of water, bring 1-1/2 cups (360 ml) of cauliflower
to a boil and simmer for ten minutes. Drain and set aside. (Do not puree; these
pieces will be added to soup before serving).
When mixed vegetables are tender, remove from heat and discard bayleaf.
Let cool for a few minutes.
Transfer soup to a food processor or blender and process a few cups at
a time. Return the pureed soup to the pot and place over medium low heat
Add milk, Village Cheddar Cheese, Dijon mustard, buttermilk and reserved.
cauliflower.
Heat soup to serving temperature, stirring frequently. Do not let soup boil.
Season to taste with salt and pepper. Garnish with a fresh sprig of thyme.
