Cauliflower Soup And Ham Cheese Toastie
Ingredients
Serves 4
For the soup
- 1 cauliflower
- 650ml milk
- 350ml chicken stock
- 1 sprig thyme
- Salt and pepper to taste
For the toastie
- Butter, for spreading and frying
- 8 slices white bread
- 12 slices Bayonne or Parma ham
- 40g Montgomery cheddar or other strong traditional cheddar cheese
For the garnish
- 75g-90g ceps, or 4 chestnut mushrooms
- Butter, for frying
Cooking instructions
To make the soup
- Remove almost all the leaves from the cauliflower and cut it into even-sized pieces, including the stem
- Put it in a large saucepan and cover with the milk and stock
- Add the thyme and some seasoning and bring to a boil over a medium-high heat
- Simmer steadily until the cauliflower is soft
- Strain the cauliflower, reserving the cooking liquid
- Tip the cauliflower into a blender or food processor and blend until smooth
- Carefully add the cooking liquid, adjusting the consistency to your preference
- Taste and add more salt and pepper as necessary, then pass the soup through a sieve into a saucepan and keep warm until ready to serve
To make the toastie
- Butter each slice of bread on both sides
- Lay three slices of the ham on each of four pieces of bread
- Grate the cheese and sprinkle it evenly over the ham
- Sandwich with the remaining bread
- Heat some butter in a heavy frying pan and, once melted, lay one sandwich in the pan
- Cook until golden on each side, pressing gently to help the layers stick together
- Remove the toastie from the pan, press gently together once more and keep warm in a low oven while you cook the remaining sandwiches, using extra butter as necessary
To make the garnish
- Cut the ceps into bite-sized pieces
- Melt a knob of butter in a small frying pan and cook the ceps, stirring occasionally, for a few minutes, until browned
To serve
- Divide the soup between four bowls
- Top each with a spoonful of the ceps
- Cut up the toasties as preferred then put them on base plates or side plates and serve