Cauliflower Cheese Soup with Ham and Tomato Twists

Serves 6

This is a Guest Recipe from The Daily Mail.

Ingredients

For the Soup

50g (1¾ oz) butter

1 onion  chopped

2 cloves of garlic, crushed

1 bay leaf

1 large cauliflower, broken into small floret (you need about 800g florets)

1 baking potato, peeled and chopped

500ml (18fl oz) milk

700 - 900 ml (1¼ - 1½ pt) vegetable stock

1 teaspoon English mustard

200g (7oz) extra mature cheddar cheese, grated

For the Ham and Tomato Twists

150g (5½ oz) ready-rolled puff pastry

2 tablespoons sun-dried tomato paste

50g (1¾ oz) wafer thin ham

1 egg yolk, mixed with 1 tablespoon milk (egg wash)

AND THIS IS WHAT YOU DO.....

1. Melt the butter in a pan.
   
   
2. Add the onion and cook until it is softened bu not coloured.
   
   
3. Stir in the garlic, bay leaf, cauliflower and potato.
   
   
4. Reduce the heat, cover with a lid and leave to cook for ten minutes, stirring occasionally.
   
   
5. Then add the milk and 700ml of the stock.
   
   
6. Simmer for 15 minut4es, until the vegetables are tender and beginning to break up.
   
   
7. To prepare the twists, preheat the oven to 200C/Gas 5.
   
   
8. Spread the tomato paste on top of the pastry, then lay the ham in a single layer on top.
   
   
9. Cut the pastry into 24 x 2 cm (½inch ) thick strips.
   
   
10. Gently twist each strip and lay onto a couple of nonstick baking sheets, slightly apart.
    
    
11. Brush with heel wash and scatter over a little sea salt and black pepper.
    
    
12. Place in the oven for about 10 = 12 minus or until light golden brown.
    
    
13. Take the soup off the heat and remove the bay leaf.
    
    
14. Cool slightly, then blitz in a blender until smooth.
    
    
15. Return the soup to the pan and stir in the mustard and cheese until it has melted, then season.
    
    
16. The remaining 200ml of stock can be added if the soup seems too thick.
    
    
17. Serve the soup hot with the twists on the side.