Serves 4

1 medium cauliflower

salt

50 g (2 oz) English butter

25 g (1 oz) flour

300 ml 1/2 pint) milk

100 g (4 oz) English Cheddar cheese, finely grated

1. Cut the cauliflower florets from the stalk and reserve. Cook the stalk gently in boiling salted water for 45 minutes. Drain and reserve the water; rub the stalk through a sieve or puree in a blender.

2. Melt the butter in a saucepan and saute the florets. Remove the cauliflower and set aside. Stir the flour into the butter, and add 300 ml (5 pint) of reserved cauliflower water. Cook, stirring continuously until the mixture thickens. Pour in the milk and bring to the boil.

3. Add florets and pureed stalk to the soup. Gently stir in all but 30 ml (2 tbsp) cheese. Pour into soup tureen and serve, sprinkled with the remaining cheese.