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Cauliflower soup

You'll need

30 gm butter, coarsely chopped 1 onion, diced 1 garlic clove, finely chopped 1 tbsp each finely chopped sage and thyme, plus extra, coarsely torn, to serve 1 kg cauliflower (1 small), coarsely chopped 250 gm floury potatoes (such as sebago), coarsely chopped 500 ml (2 cups) each milk and chicken stock 200 gm crème fraîche Finely grated rind and juice of ½ lemon   Cheddar toasts 100 gm softened butter 100 gm finely grated vintage cheddar 2 tsp thyme 4 small sourdough rolls, halved


  • 01
  • Melt butter in a large saucepan over medium-high heat, add onion, garlic and herbs, season to taste and stir occasionally until light golden (4-5 minutes).
  • 02
  • Process cauliflower and potato in batches in a food processor or with a hand-held blender, then add to pan along with milk, stock and 500ml water. Season to taste, cover with a lid, bring to the boil, then uncover and simmer, stirring occasionally, until cauliflower and potato are tender (10-15 minutes). Add crème fraîche, lemon rind and juice, blend with a hand-held blender until smooth, season to taste and keep warm.
  • 03
  • For cheddar toasts, beat ingredients except bread rolls in a bowl to combine (1-2 minutes) and season to taste. Spread thickly on rolls and grill until golden and bubbling. Serve hot alongside hot cauliflower soup, scattered with extra herbs.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jun 2014

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