Another version of a soup made with Cauliflower and cheese, this time from Diana Henry.
Ingredients
- 35 g butter
- 1/2 tbsp olive oil
- 2 sticks celery diced
- 1 potato about 125g, peeled and diced
- 2 onions peeled and finely chopped
- 1 bay leaf
- 1 cauliflower about 575g, broken into florets
- 650 ml chicken or vegetable stock
- 350 ml dry cider
- Generous grating of fresh nutmeg
- 200 ml double cream
- 115 g extra mature cheddar finely grated, plus more
- For serving
- 30 g parmesan grated
- 1 tbsp parsley finely chopped (optional)
Servings:
Instructions
- Heat the butter and oil in a heavy-based pan and sauté the celery, potato, onion and bay leaf gently for a couple of minutes, then add a splash of water, season with salt and pepper, and cover the pan. Sweat for about 15 minutes, adding a splash of water occasionally to keep it moist.
- Stir in the cauliflower then the stock, cider, nutmeg and more seasoning. Bring to the boil, then simmer until the cauliflower is completely tender. Leave to cool.
- Remove the bay leaf and purée the soup in batches.
- Return to the pan, add the cream and cheddar and heat through without boiling, stirring from time to time, until the cheese has melted. Serve with parmesan and parsley (if using) on top.
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