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Ingredients
50g/2oz butter
1 medium onion, finely chopped
1
clove garlic, crushed
1 large cauliflower
900ml/1½pt boiling water
50g
Mull cheddar, grated
Maldon salt and freshly ground white pepper
50ml/2fl
oz double cream
For the parsley oil:
4 tbsp chopped fresh
parsley
90ml/6tbsp olive oil
Method
1. Heat the butter in a large pan. Add the onion and garlic
and leave to cook on a medium heat for 2 or 3 minutes, until they become soft
and clear.
2. Whilst the onion and garlic are softening, chop the cauliflower
as finely as possible. Add the chopped cauliflower to the onions and pour in the
boiling water. Bring back to the boil. Reduce the heat and simmer for 30
minutes.
3. To make the parsley oil, bring a small pan of boiling water to
the boil. Throw in the parsley and boil for 30 seconds. Drain through a sieve
and dry on kitchen paper. Mix the parsley with the oil and blend with a stick
blender until smooth. Set aside.
4. When the cauliflower is tender, stir then
taste the soup, add the Mull cheddar and adjust the seasoning, if you think it
needs it.
5. Whizz the soup with the cream in a liquidiser - this will give
the soup a really smooth texture, a food processor will not give a velvety
smooth texture to the soup. Ladle into warm soup bowls and drizzle with parsley
oil before serving.
Note: If you plan to freeze the soup, freeze it
without the cream - add this later when you reheat the soup. |
