Cauliflower Soup with Cheesy Toasts

Cauliflower Soup with Cheesy Toasts

Recipe by Paula McIntyre

For the Cauliflower Soup:

1 small cauliflower, broken into florets
200g peeled chopped potato
1 onion, finely chopped
1 stick celery finely chopped
1 clove garlic, minced
1 teaspoon fresh chopped thyme
1 litre chicken stock
250ml whipping cream
30g butter
2 tablespoons Broighter Gold rapeseed oil
12 sage leaves

  • Heat a tablespoon of the oil and 15g of the butter in a saucepan and add the onion, celery and garlic. Cook until soft and golden.
  • Reserve 2 florets of the cauliflower and chop the rest quite finely.
  • Add the potato to the pan with the stock and cream. Simmer for 10 minutes and add the chopped cauliflower.
  • Simmer for a further 5-10 minutes or until cauliflower is soft.
  • Blend to a smooth puree.
  • Slice the 2 retained cauliflower florets.
  • Heat the remaining oil and butter in a frying pan and add the cauliflower and sage – cook until golden.
  • Spoon the soup into the bowls and scatter over the sage and cauliflower on top.

For the Cheesy Toasts:

8 medium slices sourdough bread or crusty
150g grated mature cheddar
50g soft butter
Handful chopped parsley
1 teaspoon chopped fresh rosemary

  • Mix the cheddar and butter in a bowl well – beat for a minute.
  • Add the herbs.
  • Toast the bread on one side and spread the cheese mix on the other side and grill until golden and bubbling.
  • Serve on the side of the soup.

There will be plenty of delicious food served up at the Show!

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