Name: Cauliflower and cheddar soup
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.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.

2.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.