- 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
- 2 tbsp olive oil
- 40 gm butter, coarsely chopped
- 1 golden shallot, thinly sliced
- 2 tbsp thyme sprigs
- 1 tbsp lemon juice
- 1Heat 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.
- 2Meanwhile, 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 .