Name of Recipe: Favourite Ingredients Soup
Number of People: 4
Ingredients:380g cauliflower, broken into florets
1 bulb garlic, peeled
5 small chillies, de-stalked, with seeds left in
40g olive oil
150g strong, hard cheese, cut into chunks
300g-400g milk
Up to 2 teaspoons vegetable bouillon powder
Seasoning, if necessary
Dried oregano, to garnish
Preparation:Add 500g cold water into
and place the steaming basket containing the cauliflower, inside.
Steam for
30 minutes / 100° / Speed 1.
Remove from TM and reserve.
Add the garlic, chillies and oil to
and sauté
10 minutes / Temp. Varoma / Speed 1.
Add the reserved cauliflower and the cheese and mix
10 seconds / Speed 5 to chop the cheese.
Add the milk and bouillon powder and cook for
6 minutes / 90° / Speed 4.
Check seasoning and serve immediately sprinkled with the oregano.
Photos: For a larger image see:
http://www.flickr.com/photos/34648965@N03/6349527453/in/photostreamTips/Hints: Substitute the cauliflower with broccoli if preferred.
Adjust the quantities of chillies and garlic to your own taste. I like strong flavours so some people may find the above quantities excessive. It also depends on the type of chilli as to its heat. I used 'Superchilli' which is slightly on the spiteful side.
This recipe is ideal for using up any odd bits of cheese in your fridge and I added a mixture of Meldon (Devon) and Lake District Mature (Cumbria). Parmesan, Beaufort or a vintage Cheddar would also be ideal.
