Ingredients

• 1 head cauliflower, about 800 grams
• 1 onion, peeled and finely chopped
• 75 grams butter
• ¼ cup flour
• 3 cups chicken stock
• 1 cup milk
• ¼-½ cup parsley
• 2 cups grated cheese, gruyere, edam or mild cheddar

Method

1. Wash the cauliflower and cook in boiling salted water until tender.
2. Puree three-quarters of the cauliflower and reserve 1 cup of the cooking liquid. Break the remaining quarter of the cauliflower into small florets and reserve.
3. Heat the butter in a large saucepan and cook the onion, stirring frequently until soft.
4. Add the flour and cook for 5 minutes, stirring continuously.
5. Whisk in the stock and bring to the boil. Keep on the boil for 5 minutes. Reduce temperature and add the reserved cauliflower liquid, milk, pureed cauliflower and parsley.
6. Bring to a simmer, season with salt and pepper. Just before serving, stir in the cheese and cauliflower florets. Serve while cheese is only partly melted. Cheese biscuits are good with this soup.