Cauli, Cheese and Leek Soup
1 cauliflower – cut into florets
1 Leek – white parts only, sliced
1.5 Tablespoons of Flower
150g Grated Tasty Cheese
Salt, Pepper and Paprika
1. Place the cauliflower and leeks into a large saucepan, cover with water and cook until tender.
2. Drain off the liquid, reserving for later. Allow to cook for five minutes, and then use a blender or stick mixer to blend the vegetables with 1.5 cups of liquid til smooth.
3. Melt butter in a saucepan, add the flower and combine until smooth to form a roué. Cook for two minutes, stirring constantly. Pour in the milk gradually, whisking until thickened. Add the vegetable puree and stir throughout until heated. Season with salt and Pepper to taste.
4. Stir through grated cheese before serving and garnish with a little sprinkled paprika. (Add reserved liquid if you prefer a thinner soup.) Serve with toast.