Cauliflower Cheddar Soup

450g (16oz) Cheddar Cheese

340g (12oz) Frozen Peas

235 - 285ml (8 - 10fl oz) Milk, or as needed

225g (8oz) Onion

4 Medium Potatoes

2 Medium Celery Stalks

1 Medium Head Cauliflower

2 tbsp Butter or Margarine

2 tbsp Fresh Dill, minced

1 tsp Curry Powder

1 tsp Dry Mustard

? tsp Dried Rosemary

Salt and Pepper to taste

Heat the margarine in a large saucepan. Add the onion finely chopped and diced celery and saut» over moderate heat until the onion is golden. Add the potatoes peeled and cut into ? inch dice, finely chopped cauliflower, and enough water to just cover. Stir in the curry and mustard powders. Allow to a boil, then cover and simmer until tender (about 20 to 25 minutes). Remove from the heat. With a slotted spoon, remove half of the solid ingredients to a food processor. Blend to a puree. Return to the saucepan. Add enough milk to achieve a thick consistency. Return to low heat and bring to a gentle simmer. Sprinkle in cheese slowly, stirring until thoroughly melted. Stir in the thawed peas and dill and simmer for 10 minutes, stirring occasionally. Adjust the consistency with more milk if needed and season to taste. Allow to stand several hours.

Re-heat before serving.

Serves 8 to 10