Cauliflower Cheese and Mustard Soup

Ingredients...

50g butter 1 medium onion, peeled and chopped 2 cloves garlic, peeled and crushed 1 large cauliflower, broken into florets 2 bay leaves large potato, peeled and cubed 4 tbsps creme fraiche hpd tbsp grain mustard TO FINISH... 2 thick slices bread cut in 1/2 " cubes 50g butter 200g grated farmhouse cheddar

Instructions...

1) Melt the butter in a deep pan. Add the onion and garlic and fry until soft, without colouring.

2) Meanwhile boil the cauliflower florets for 6-8 minutes until almost tender.

3) Add the bay leaves to the onion, then the cauliflower and its cooking water and the potato. Bring to the boil, add salt, then simmer for 15 minutes.

4) Remove from the heat and discard the bay leaves.Puree the soup in a liquidiser. Return the soup to the pan then stir in the creme fraiche, the mustard and some black pepper. return the soup to the boil.

5) Fry the breadcrumbs in the butter until golden.Ladle the soup into warm bowls and stir in the cheese. Check the seasoning, scatter over the croutons and serve.