The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cauliflower and cheddar soup

You'll need

50 ml olive oil 30 gm butter, coarsely chopped 2 leeks, thinly sliced 2 garlic cloves, finely chopped 1 cauliflower (about 1kg), coarsely chopped 1 large sebago potato, coarsely chopped 500 ml (2 cups) chicken or vegetable stock 250 ml (1 cup) milk 3 each fresh bay leaves and thyme sprigs 200 gm crème fraîche Finely grated rind of 1 lemon 100 gm finely grated vintage cheddar   Thyme butter 2 tbsp olive oil 40 gm butter, coarsely chopped 1 golden shallot, thinly sliced 2 tbsp thyme sprigs 1 tbsp lemon juice


  • 01
  • Heat oil and butter in a large saucepan over medium-high heat, add leek and garlic, stir occasionally until soft (4-5 minutes). Finely chop cauliflower and potato in a food processor, add to pan, cook for 5 minutes. Add stock, milk and herbs, season to taste, bring to the boil, reduce heat to low and simmer until vegetables are tender (15-20 minutes). Discard herbs, add crème fraîche and lemon rind, process with a hand-held blender until smooth, stir in cheddar and keep warm.
  • 02
  • Meanwhile, for thyme butter, heat oil and butter in a small saucepan over medium-high heat until butter foams, add shallot, cook until golden (5 minutes), add thyme, cook until fragrant (1 minute), add lemon juice and season to taste. Served drizzled over soup.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.