Cauliflower Soup
1 dsp butter
1 cup water
10 florets cauliflower (steamed)
1 tin light and creamy evaporated milk
chives, salt, pepper
grated parmesan cheese
Melt the butter in a saucepan.
Add water, cauliflower, milk and seasoning.
Bring to the boil and use a stick blender to blend ingredients.
Add more water and butter if needed.
Snip chives and add.
Serve with parmesan cheese.
(an alternate serving suggestion is to add blue cheese rather than parmesan)
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