Back when I was a kid (OK way, way back) veggies were fairly basic. You had your carrots, your peas, gems, potatoes, beans and cauliflower. That was pretty much it. Oh and beetroot, which was always bottled in vinegar. Asparagus and mushrooms were only available in a tin – hauled out strictly for very big occasions, like when the fancy church ladies with the gloves and the feathered hats came to tea. Then they made their appearance in a quiche, because that’s about all they were good for.
Fast forward some decades and we get to gorge on the likes of kale and kohlrabi. ‘Old’ veg like cauliflower and beetroot get a makeover. We drizzle, sprinkle, roast and blitz until they bear no resemblance to the pale offerings of the seventies and eighties. I don’t miss those dishes, with one exception – caulifower cheese.
That is not a recipe of course, we all know how to cook cauliflower and make a basic cheese sauce. So I decided to play with the concept a bit, trying to capture that wonderful childhood taste memory in a soup. Warming nutmeg, comforting butter and cream, tangy cheese… This soup recipe has it all, plus a few more can’t-go-wrong ingredients.