½pint / 300ml chicken stock
salt to taste
fresh ground pepper to taste
½pint / 300 ml milk
4 oz / 100 g fromage frais
- Cook the onion, cauliflower, herbs and seasonings until soft in the stock.
- Mash these up with a potato masher or use a food processor.
- Stir in the grated cheese or fromage frais,and the milk.
- Heat the soup until hot enough to serve but do not boil.
- This should be a fairly thick soup.