Everybody loves Cauliflower Cheese - so this is a twist on the classic dish, turning it into a soup, and adding Parmesan crisps for that extra indulgence!
Melt the butter in a saucepan, add the onion and potato, then cook gently for 5 minutes, without browning.
Add the cauliflower and stock, bring to the boil, then cover and simmer for 20 minutes until the vegetables are tender.
Transfer into a blender and blend until smooth.
Transfer back to the saucepan and on a gentle heat, add the milk and Vintage cheddar cheese, stirring continuously until the cheese has melted - but don't let it boil. Season.
To make the Parmesan crisps -preheat the oven to 180C/fan 160C/gas 4. Arrange the grated Parmesan cheese into small disc-shaped mounds (3–4cm in diameter and 1/2 cm thick) on a baking sheet lined with baking parchment. You can do this very easily by using a round cookie cutter as a stencil. Cook for 6–8 minutes or until the cheese has melted and is golden in colour. Take out of the oven and carefully remove the paper, with the crisps still on it, from the baking sheet. After 2–3 minutes they will be crisp and can be removed from the paper.
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