Make a hearty, rich soup that will put a smile on the faces of all who taste it!.


  • 1 large cauliflower (about 750g/1lb 10 oz)
  • 50 g butter
  • 1 medium onion (thinly sliced)
  • 1 leek (thinly sliced)
  • 1 l vegetable stock
  • 2 egg yolks
  • 5 tblsp cream
  • 75 g grated farmhouse cheddar cheese
  • a pinch of nutmeg
  • salt and freshly ground black pepper to season


  • Trim the cauliflower leaves and cut into florets.
  • Heat the butter in a saucepan with a heavy-base, add the onion and leek then cover and cook gently over a low heat for 4 minutes, until the vegetables are soft (but not browned).
  • Add the cauliflower and cook gently for a further 4 – 5 minutes.
  • Pour in the stock, bring to the boil, reduce the heat and simmer for 20 – 25 minutes, until the cauliflower is very tender.
  • Cool the soup for a while before putting it in the blender and whizzing it up until it is smooth.
  • Return to the saucepan and bring back to the boil.
  • In a mixing bowl, whisk together the egg yolks, cream and grated cheese.
  • Whisk about 8 tablespoons of the soup into this mixture, then stir it back into the remainder of the soup.
  • Heat gently once again – but do not let it boil.
  • Season with nutmeg, salt and pepper and serve.

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