Method: Melt the butter in a large saucepan, add the onion and fry gently for 5 minutes until soft and lightly coloured. Add the cauliflower florets and potato slices, cover and cook the vegetables for 10 minutes. Stir in the stock, bring to the boil, then cover and simmer for about 25-30 minutes, or until all the vegetables are very soft. transfer the vegetables and stock to the goblet of the blender and work until smooth. Return the purée to the rinsed out pan and stir in the milk of the heat. Heat the purée gently until simmering then remove from heat and stir in the grated cheese. Season to taste with salt and pepper. Pour the soup into 4 warmed individual soup bowls and swirl 1 tablespoon cream into each . Place quarter of the cheese on top of each serving and sprinkle over a little chopped parsley. Serve at once.
250g cauliflowers broken into small florets
1 onion, chopped
1 potato, thinly sliced
300ml vegetable stock
50g Cheddar cheese, grated
salt and freshly ground black pepper