Why I’m having coffee with my cauliflower and cheddar soup? I don’t know. It’s an old photo, but I think it was the time I bought this nice cup, and I just wanted to include it cause it’s pretty. But I like the photo, reminds me our old flat and these gloomy days I was spending in this kitchen testing Scottish food 🙂
creamy cauliflower & cheddar soup
NOTE: my measuring cup is regular 250ml glass
- about 1 kg cauliflower (fresh or frozen)
- 1 small onion
- about 1 l of stock/broth (veggie, chicken, beef bone)
- 1 cup grated mature (mature is the best) cheddar
- good slice of butter
- good pinch of lemon pepper (or coarse pepper)
- natural rock salt to taste
- bit of sesame oil for decoration
- optionally: 2-3 tbsp spreadable cheddar
- option no 2: sprinkle with chopped and fried streaky bacon
Chop the onion, if you use fresh cauliflower rinse it divide in small pieces. In a medium size pot melt the butter and add chopped onion. Fry couple of minutes until it starts caramelizing and becomes golden-brown.
Then add your cauliflower and pour stock/broth. If you use unsalted broth or stock, add some salt in this step. If your stock/broth is already salty, wait until the end of cooking. Cover pot with lid and leave it to simmer until cauliflower will be cooked.
When cauliflower is ready blend it for a cream (be careful not to splash yourself with hot soup), and put the pot back on the heat. Add grated cheddar, lemon pepper, and bring to boil. Optionally you can add 2-3 tbsp of spreadable cheddar cheese to make the flavour even stronger.
Taste the best on the next day or at least couple hours later. But obviously you can eat it straight away, drizzled with a bit of sesame oil or sprinkled with pieces of crispy fried bacon.