Cauliflower and cheese are a perfect match, and this
soup is no exception - serve it with grilled cheese on toast for an
extra flavour boost.
600 gmcauliflower (about 1 small), coarsely chopped1potato, coarsely chopped1leek, coarsely chopped2garlic cloves, coarsely chopped70 gmbutter, diced50 mlolive oil1 tspcoarsely chopped thyme, plus extra to serveFinely grated rind and juice of ½ lemon500 ml (2 cups)chicken or vegetable stock300 gmsour cream60 gmcheddar, finely grated
Process cauliflower, potato, leek and garlic in batches in a food processor until finely chopped. Heat butter and oil in a large saucepan over medium-high heat until butter foams, add cauliflower mixture, thyme and lemon rind, and cook, stirring occasionally, until lightly caramelised (8-10 minutes). Add stock and 250ml water, bring to the boil, season generously and simmer for 5-6 minutes. Add sour cream, cheddar and lemon juice to taste, blend with a hand-held blender until smooth. Serve scattered with freshly ground black pepper and extra thyme.