Cauliflower Cheese Soup with Polonaise Crumbs
Ingredients
- 1 whole cauliflower
- 2 cloves garlic
- 1/2 pint milk
- to taste butter Use generously
- generous handful parmesan grated
- generous handful cheddar grated
- dash Lea & Perrins Worcestershire Sauce
- 1-2 tsp Coleman’s English mustard
- splash double cream
- generous pinch sea salt
- glug olive oil
- generous handful bread shards / crumbs
- handful grated raw cauliflower
- 1/2 lemon zest
- 1 clove garlic finely sliced
- 2 soft boiled eggs chopped
- child’s handful shredded parsley
- to taste black pepper milled
- to taste sea salt
Instructions
- Chop cauliflower into small florets and garlic cloves.
- Place cauliflower and garlic in a pan with milk and cook until tender.
- Blend the mixture until smooth.
- Add butter, parmesan, cheddar, Worcestershire sauce, mustard, and cream. Blend again.
- Season with salt to taste.
- For the polonaise crumbs, melt butter in a pan and add breadcrumbs. Fry until golden brown.
- Add grated cauliflower, lemon zest, garlic, chopped eggs, and parsley to the breadcrumbs. Season with salt and pepper.
- Serve the soup topped with the polonaise crumbs.
