Mary Berry's Cauliflower Cheese Soup is made with cauliflower florets, onion, chicken broth, butter, flour, milk, cheddar cheese, and seasonings. This recipe serves approximately 4 servings, takes about 45 minutes to prepare, and results in a creamy and flavorful soup.. Add the onion and cook until softened, without browning, for about 5 minutes, stirring often. Add the cauliflower, potato, stock, milk and seasoning to taste. Bring up to the boil, then reduce the heat and leave to simmer for about 30 to 40 minutes, just until the cauliflower is soft and the potato is very soft.
Mary Berry Cauliflower Cheese British Chefs Table
Mary Berry Cauliflower Cheese British Chefs Table
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Let it simmer until the cauliflower is tender. Approximately 20 minutes. Using a blender or an immersion blender, purée the soup until smooth. Return the soup to the pot. Add the milk and heat on a low setting. Gradually stir in the shredded Gruyere cheese until it's completely melted into the soup.. Instructions. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced potatoes to the pot and continue to cook for another 3 minutes, stirring occasionally. Pour in the vegetable or chicken broth and the canned chopped tomatoes. Give the mixture a good stir to combine the ingredients.
