Chervil, Cauliflower and
Cheese Soup
INGREDIENTS
One small or half head of Cauliflower
Half cup finely chopped Chervil
One cup grated Tasty Cheese
METHOD
Chop florets off cauliflower and place in the pot.
Cover with water and bring to the boil.
Cook until cauliflower is tender and breaks apart easily when forked.
Place into a blender (or hand blender) water included
and blend until smooth.
Return to stove and place on simmer.
Slowly add cheese and melt the cheese into the mix.
Finally, add chervil, stir in. Remove from heat now.
Let soup stand over night to intensify flavour or freeze to be used later.
Makes 2 generous serves or serves 4 as a starter soup.