Ingredients
- 1/2 an onion diced
- 1 large leek, cleaned and sliced
- 2 lbs cauliflower flowerettes
- 2 medium potatoes peeled and chopped
- 1 piece (1/4) preserved lemon (optional)
- 1 clove of garlic
- 1 1/2 litres of chicken stock (if store bought, use low salt)
- 250gm sharp cheddar ( grated 50 gm reserved for garnish- 8 oz – 1.5 oz)
- 30gm ( 1oz ) butter
- 1/4 cup thickened cream or more it’s up to you- if using single cream dont add too much
- Salt and pepper and olive oil
Garnish
- 2 oz roasted hazelnuts
- 1 cup of toasted croutons– want to know how I did mine- see at the end
- 1/4 bunch chopped parsley
- Good olive oil or hazelnut oil or truffle oil
Instructions
- Heat the stove to medium low. Use a large pot big enough to hold all the ingredients and add a tablespoon of olive oil and the butter then the onion, leek and garlic sweat until soft but not browned.
- Add the potato and cauliflower and enough stock to reach the top of the vegetables ( why- because otherwise the soup will be too runny, remember you can add but you cant take it out again)
- Simmer until the vegetables are soft ( approx 20-25minutes). Add the cream and cheese, then puree . This is best done with a stick blender, in the pot. Add salt and pepper to taste.
- To serve use a raft of grated cheese first, then add some chopped hazelnuts, croutons and parsley ( why not use bacon crisped up and chopped). Finish with a drizzle of oil and pepper
Recipe and Photo: My Kitchen Stories / CC BY-SA
