Cauliflower Cheese Soup

Cauliflower Cheese Soup Recipe

A perfect soup for those sweet moments that you will cherish forever
Yield: 4    Preparation Time:     Cooking Time: 50 minutes


2 medium cauliflowers, broken into florets
1 large potato, cut into chunks
1 chopped onion
900ml hot chicken stock
142ml carton single cream
50g butter
1 garlic clove, chopped
100g mature Cheddar, grated
125g Gruyère, grated
Handful roughly chopped parsley, to garnish

Recipe Instructions

Cook the vegetables.
Melt the butter over a medium heat and add the onion and garlic. Cook for 5 minutes until softened. Add ½ the cauliflower, the potato and the stock. Bring this to the boil, reduce the heat and simmer for 20 minutes. Remove from the heat and allow to cool slightly.

Blanch the cauliflower.
Blanche the remaining cauliflower in boiling salted water for 6 minutes. Drain and refresh under cold water.

Puree the soup in a blender until smooth. Return to the saucepan and add the cream and season to taste. Gently reheat but do not bring to the boil. Add the blanched cauliflower and heat through.

To serve.
Preheat the grill. Pour the soup into 4 oven proof bowls and scatter the mixed cheeses over the top. Place under the grill for 2 – 3 minutes until the cheese has melted and is turning brown. Scatter with parsley.