Cauliflower Cheddar Soup
450g (16oz) Cheddar Cheese
340g (12oz) Frozen Peas
235 - 285ml (8 - 10fl oz) Milk, or as needed
225g (8oz) Onion
4 Medium Potatoes
2 Medium Celery Stalks
1 Medium Head Cauliflower
2 tbsp Butter or Margarine
2 tbsp Fresh Dill, minced
1 tsp Curry Powder
1 tsp Dry Mustard
¼ tsp Dried Rosemary
Salt and Pepper to taste
Heat the margarine in a large saucepan.
Add the onion finely chopped and diced celery and sauté over moderate heat until the onion is golden.
Add the potatoes peeled and cut into ½ inch dice, finely chopped cauliflower, and enough water to just cover.
Stir in the curry and mustard powders.
Allow to a boil, then cover and simmer until tender (about 20 to 25 minutes).
Remove from the heat.
With a slotted spoon, remove half of the solid ingredients to a food processor.
Blend to a puree.
Return to the saucepan.
Add enough milk to achieve a thick consistency.
Return to low heat and bring to a gentle simmer.
Sprinkle in cheese slowly, stirring until thoroughly melted.
Stir in the thawed peas and dill and simmer for 10 minutes, stirring occasionally.
Adjust the consistency with more milk if needed and season to taste.
Allow to stand several hours.
Re-heat before serving.
Serves 8 to 10
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