Cauliflower & Caraway Soup - cooking recipe

Ingredients

1 medium cauliflower
1 medium onion
1 small onion
1 celery heart
4 medium carrots
1 garlic clove (crushed or finely chopped)
2 -4 ounces cheddar cheese (to taste)
parmesan cheese (to taste)
1/4 teaspoon caraway seed
1/2 teaspoon paprika
salt & pepper
1 ounce unsalted butter
1 tablespoon olive oil

Preparation

Chop the small Onion and 2 of the carrots into 1/2 cm cubes. Slice 3 small celery sticks. Break a 1/4 of the cauliflower into small florets (~1cm) retain any stalks.
Melt 1/2 a tbsp of butter and the same quantity of olive oil in a pan, then gently fry the above and 1/2 the crushed garlic until lightly browned then reserve until later. Remove the celery leaves, chop and set aside.
Roughly chop the remaining cauliflower, onion and carrots and add to a large pan. Add the garlic, seasoning, paprika, cheddar, caraway seeds and a little parmesan; cover with water and simmer until soft.
Remove from the heat and blend until soft, return to the pan and simmer. Add the fried vegetables and adjust seasoning to taste.
Serve into bowls, sprinkling with a little Paprika and the chopped celery leaves.
Tip: Freshly baked (and buttered) cheese and onion rolls make an ideal accompaniment.