To make the soup
- Remove almost all the leaves from the cauliflower and cut it into even-sized pieces, including the stem.
- Put it in a large saucepan and cover with the milk and stock. Add the thyme and some seasoning and bring to a boil over a medium-high heat. Simmer steadily until the cauliflower is soft.
- Strain the cauliflower, reserving the cooking liquid.
- Tip the cauliflower into a blender or food processor and blend until smooth. Carefully add the cooking liquid, adjusting the consistency to your preference.
- Taste and add more salt and pepper as necessary, then pass the soup through a sieve into a saucepan and keep warm until ready to serve.
To make the toastie
- Butter each slice of bread on both sides. Lay three slices of the ham on each of four pieces of bread. Grate the cheese and sprinkle it evenly over the ham. Sandwich with the remaining bread.
- Heat some butter in a heavy frying pan and, once melted, lay one sandwich in the pan. Cook until golden on each side, pressing gently to help the layers stick together.
- Remove the toastie from the pan, press gently together once more and keep warm in a low oven while you cook the remaining sandwiches, using extra butter as necessary.
To make the garnish
- Cut the ceps into bite-sized pieces. Melt a knob of butter in a small frying pan and cook the ceps, stirring occasionally, for a few minutes, until browned.
- Divide the soup between four bowls. Top each with a spoonful of the ceps. Cut up the toasties as preferred then put them on base plates or side plates and serve.
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