Russian cauliflower, cheese and mustard soup
This delicious soup uses cauliflower and Frico Mild Gouda cheese which make a great pair. This satisfying soup is ideal for lunch, or as part of an evening meal.

Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes

Nutritional values per serving:
386 kcal/1610 kJ
Gouda Mild
  • 1 large caulifl ower, broken into florets
  • 1 large potato, peeled and diced
  • 1 onion, sliced
  • 600 ml (1 pt) milk
  • 1 ltr (1¾ pts) hot vegetable stock
  • 25 g (1 oz) unsalted butter
  • 25 g (1 oz) plain flour 
  • 11 g (1 tbsp) wholegrain mustard
  • 150 g (5 oz) Frico Mild Gouda cheese, grated
  • 6 g (2 tbsp) freshly chopped chives
  • Salt and freshly ground pepper to season
  • Bread to serve
  1. Place the cauliflower, potato, onion, milk and stock in a large pan. Bring to the boil, then simmer for 20 minutes, until the caulifl ower is very soft.
  2. Strain the liquid into a jug. Set aside the vegetables.
  3. Heat the butter in a large pan, add the flour and cook for 1 minute, whisking continuously. Gradually whisk in the reserved hot liquid to make a smooth sauce. Bring to the boil and simmer for a further 2-3 minutes. Stir in the mustard.
  4. Add the Frico Mild Gouda cheese and stir until melted. Return the vegetables and season with salt and pepper to taste. Using a hand held blender, blend the soup, leaving some texture. Ladle the soup into bowls, scatter with the chives. Top with extra cheese and freshly ground black pepper. Serve with chunks of bread.
Wine suggestions
Sauvignon Blanc, France or Grüner Veltliner, Austria
Cook's tip
Frico Old Dutch Master cheese can be used as an alternative cheese.
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