Favourite soup, page-12

Cauliflower and cheese soup:

In a large saucepan fry the following until starting colour:
1 tablespoon olive oil.
1 diced onion.

Then add the following and simmer for ¼ hour:
2 l water.
1 chopped cauliflower.
2 packet chicken necks.
1 teabag herbs.

Remove chicken necks and teabag.

Blend with a stick blender.

Reheat with the following:
½ cup grated Parmesan.
½ cup blue cheese.

And some of the following to taste:
Light soy sauce.
Fish sauce.
Rice wine.
Miso.

Strain if desired.

traditional and original recipe from my database.

photo www.duckduckgo.com
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