Cauliflower Cheese Soup With Wet Walnuts And Mace

Directions

1. In a saucepan heat half the butter witha dash of extra virgin olive oil then fry the onion with the mace salt and pepper till soft.
2. Add in the cauliflower florets to the pan pour in sufficient water just to cover season put the lid on and gently bubble till tender.
3. Meanwhile mix the breadcrurnbs with the parsley and the nuts then rub in the remaining butter.
4. Toast the mix in a 190C/ 375F/Gas Mark 5 oven till lightly crunchy. When the cauliflower is cooked add in the creme fraiche and the lowfat milk heat through and then process till smooth.
5. When ready to serve pour the soup into four individual deep heatproof bowls.
6. Mix the nutty breadcrumbs with the cheese scatter some of the mix over each bowl of soup and slip under a warm grill till bubbling and flecked with brown.
7. When walnuts are harvested the kernel is soft not like the dry ones we crack open at Christmas. These wetb walnuts (available from specialist food sep/oct time) are perfect for this recipe but if you cannot find them use normal walnuts instead. If you haven't got bowls which willl stand the heat of the grill you could serve this soup thickened with the walnuts with cheese on toast instead: use gorgonzola or possibly perhaps grated gruyere or possibly cheddar and try rubbing the toast first with half a clove of garlic.
8. Serves 4