Cauliflower and Parmesan soup
1 sprig of thyme
2 garlic cloves
2 heads of cauliflower
100g freshly grated Parmesan cheese
500ml vegetable stock
20ml olive oil
200g of butter
Now to the cooking
In a large pot sweat the onion, thyme and crushed garlic in olive oil until soft.
Finely chop the florets of cauliflower to speed up the cooking process.
Add the cauliflower florets and the butter into the pot with the other ingredients and season with salt.
Add your stock and cook out the cauliflower on a high heat until the stock has reduced by half.
Now add the milk, cream and Parmesan and bring to the boil.
Blitz the mixture in your food processor until it is smooth and pour it through a fine sieve before checking the seasoning.
Serve immediately and enjoy!