Ingredients:
- 1 Medium cauliflower
- 75g Gruyere, grated
- 75g Mature cheddar, grated
- 1 Med onion, chopped
- 25g Butter
- 275g Potatoes, peeled and diced
- 1 pt/570 mls Vegetable stock
- 4 Slices baguette, 1cm thick
- 2 tsp Mustard
- 1 x 284ml Pot single cream
- 1 tbsp Snipped chives
- Salt and white pepper
Method:
Break cauliflower into florets. Cut about 110g into tiny florets and cook these in boiling salted water for 3-4 mins until tender. Drain and refresh.
Sweat the onion in the butter gently for 10 mins. Add the uncooked cauliflower, potatoes, stock and bring to the boil. Cover and simmer for 10-15mins until veg is tender.
Spread the baguette slices with the mustard. Mix together half the Gruyere and half the cheddar and sprinkle over the bread. Preheat grill.
Whizz the soup and stir in the cream. Add remaining cheese, the cooked florets and season. Allow the cheese to melt.
Serve the soup and float the cheesy bread on top. Place the bowls on a baking sheet and grill for a couple of mins until cheese is bubbling and golden. Garnish with chives.