Bugsy's Cauliflower, seeded mustard and cheese soup

Bugsy's Cauliflower, seeded mustard and cheese soup

50g butter
1 medium onion, diced
2 cloves garlic, peeled and crushed
1 large cauliflower, cut into florets
2 Bay leaves
1 large potato, peeled and cubed
½ cup cream
1 heaped tablespoon seed mustard
1 cup grated cheddar cheese (plus reserve a little more cheese for garnish)
Salt and pepper to taste

Hint: to alter the taste, use different cheese

Put the cauliflower in a saucepan and add enough water to comfortably cover it – put this on to boil for several minutes until soft.

Meanwhile, heat the butter in another saucepan. Add the onion, sauté for about 5 mins until the onion is soft and slightly browned.

Add the onion and butter to the cauliflower (do not drain the cauliflower), and add the Bay leaves and the potato. Bring to the boil and season with salt to taste. Simmer for 15 minutes.

Remove from heat and fish out the bay leaves. Puree the soup. Stir in the cream, mustard seeds and a grinding of black pepper, and bring back to the boil. Lower the heat and add the cheese until melted. Then serve.

To serve, ladle the soup into warm soup bowls. Sprinkle each portion with the reserved cheese and serve immediately.

Enjoy! And don't forget to come back and tell me what you think if you try it.