Cauliflower & Cheese Soup

• 1 head cauliflower, chopped
• 1 medium onion, peeled and chopped
• 2 sticks celery, trimmed and chopped
• 4 cups (950ml) chicken broth
• 2 cups (480ml) whipping cream
• 1/2 tsp Worcestershire sauce
• 1 cup (120g) grated sharp cheddar cheese
• salt and white pepper to taste

1. Combine the cauliflower, onion, celery and chicken broth in a large saucepan. Bring to the boil over high heat, then reduce to low and simmer until the cauliflower is very tender.
2. Working in batches, transfer the mixture to a blender and process until pureed. Return to the soup pot.
3. Blend in the cream, Worcestershire sauce and cheese. Season to taste with the salt and pepper, mixing all in well together.
4. Cook over medium heat until thickened and heated through.
5. I like to sprinkle some more cheese and chopped parsley on top to serve.

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• 2 cups (240g) biscuit baking mix
• 1/2 cup (120g) dairy sour cream
• 1/2 cup (120ml) lemon lime soda
• 1/4 cup (60g) butter melted

1. Preheat the oven to 450*F/230*C/ gas mark 7. Have ready an 8-inch square pan.
2. Measure the baking mix into a bowl. Drop in the sour cream and cut it into the baking mix using a pastry blender or two round bladed knives.
3. Add the soda and mix until you get a dough.
4. Melt the butter in the bottom of the 8-inch pan. Spread the dough in the pan on top of the butter.
5. Bake in the preheated oven for 15 minutes until golden brown. Cut into squares to serve.

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