Parmesan and cauliflower soup with farfalle

Instructions

1. In a small saucepan heat the oil add the nutmeg, cayenne pepper and black pepper. When the oil heats and the leeks. Cook for 1 minute and set aside.
2. Divide the cauliflower into similar size florets. Bring the water or sock to the boil. Simmer the cauliflower for 10 minutes until very soft. Remove the cauliflower with a slotted spoon and place in a blender or food processor.
3. Add the pasta to the stock. Simmer for 10 minutes, until tender. Drain, reserve the pasta and pour the liquid over the cauliflower. Add the milk and cooked leeks. Blend until smooth and press though a sieve. reheat
4. Stir in the cooked pasta. Reheat the soup and then stir in the Parmesan cheese. Taste and adjust the seasoning if necessary.
5. Serve with crackers or sliced bread with butter.

• Servings : 6
• Ready in : 30 Minutes
• Course : Appetizers
• Recipe Type : Soups
• Ingredient : Black pepper seeds, Cauliflower, Caw-milk, Leek, Nutmeg, Parmesan cheese, Red pepper flakes, Salt, Sunflower oil