Cauliflower Cheese Soup
Ingredients
For the Soup
- Canola oil
- 1 ea Onion, chopped
- 2 ea Garlic cloves sliced thin
- 2 sprigs Fresh thyme + extra to garnish
- 1 small Cauliflower
- 16 oz Whole milk
- 7 oz Vegetable stock
- 5 oz Grated extra sharp cheddar cheese
- 1 oz Grated parmesan cheese
- 1 tsp Dijon mustard
- 1 dash White wine vinegar
- 1 dash Worcestershire sauce
- Salt and Pepper to taste
For the parmesan croutons
- 2 sl White day old crusty bread -diced
- 3 oz Butter unsalted
- 2 sprigs Fresh thyme
- 1 ea Garlic cloves, minced
- 2 tbsp Grated parmesan cheese
- Grind of black pepper
- Extra virgin olive oil To drizzle
Instructions
- Heat a little canola oil in a large pan and cook the onion and garlic with a pinch of salt until just softened.
- Cut the cauliflower into small florets an slice the stalks thinly.
- Add the cauliflower to the pan along with the thyme. Cover with the water and milk,
- Simmer for 20 minutes until the cauliflower is very soft.
For the croutons
- While the cauliflower is cooking heat the butter in a skillet. Add thre thyme, garlic and berad cubes. Fry until lightly golden in color and crisp. Grate in the parmesan. Remove from the pan and set aside, keeping warm.
To finish
- Add the cheese and mustard to the soup and blend until smooth with a hand blender. Season with a little white wine vinegar, Worcestershire sauce and salt and pepper to taste.
- Serve in bowls garnished with the croutons, a sprinkling of fresh thyme leaves and a turn of frsh ground black pepper