These winter days call for hearty, warming soups and I wanted to share a recipe for one of our favourites at the OMB Tadcaster family table. This is a rich and creamy cauliflower cheese soup to enjoy with crusty bread – perfect after a weekend walk.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Knob of Butter and tbsp of oil
1 large white onion, finally chipped
1 large cauliflower, cut into florets
1 potato, peeled and cut into chunks
700ml vegetable stock (you can vary this depending on how thick you want your soup)
400ml Full Fat milk (you can add a percentage of cream to make this soup even more rich)
100g mature cheddar cheese (also amazing with Manchego Cheese)
Several leaves of sage (or favourite herb)
Salt and white pepper to taste
Crispy Bacon (Optional)
Measure, chop and prepare all of the ingredients and begin to heat a large pan (which will ultimately be able to contain the large liquid quantity) on the hob. Once the butter has begun to melt, add all of the ingredients (except the stock, milk, cheese and bacon) and slowly cook down until the onions are becoming translucent. Add the stock and bring the soup to a simmer. After 10 minutes add the milk and cheese and continue to simmer for a further 25 minutes, stirring regularly.
I remove the sage (herb leaves) at the end of the cooking time as they can over power the flavour of the soup a little but this is really your choice. Once the potatoes are soft, the cauliflower has broken down and all ingredients are added, blend the soup within the cooking pan being careful not to splash yourself with hot soup (I use a tea towel essentially wrapped around my hand held blender which is big enough to also drape over the cooking pan to ensure any splashes are caught).
Once placed into a serving bowl, crumble the bacon across the top of the soup to add a salty, crunchy and amazing finishing touch to the indulgent and stunning soup.
Serve with thick, freshly baked bread with lashings of butter – delicious!!!