View all Recipes

CAULIFLOWER, MUSTARD AND CHEESE SOUP WITH HAZELNUTS

CAULIFLOWER, MUSTARD AND CHEESE SOUP WITH HAZELNUTS

CAULIFLOWER, MUSTARD AND CHEESE SOUP WITH HAZELNUTS

Prep: 15 minutes
Cook Time: 30 minutes
Serves: 2

Method

Melt the butter in a deep medium-sized pot over medium heat. Add the onion and garlic and fry for 4-5 minutes until soft, but do not allow to colour.

Add the cauliflower, bay leaf, and enough water to cover. Bring to the boil; add potato and season with salt to taste. Simmer for 15-20 minutes.

Remove from the heat, remove the bay leaf and discard. Puree the soup with a stick blender or food processor. Pour the soup back into the pot and stir in the crème fraiche, mustard and a pinch of white pepper. Return to the heat and bring back to the boil.

Serve soup in bowls, top with cheese, hazelnuts and oregano.

Ingredients

100 grams Lewis Road butter

1 large onion peeled and chopped

3 cloves of garlic peeled and crushed

1 large cauliflower, broken into florets, plus extra to roast and garnish soup (optional)

1 bay leaf

1 large potato, peeled and chopped

4 tablespoons Zany Zeus creme fraiche

1 1/2 tablespoons Delouis fils dijon mustart

Ground white pepper

to serve:

200 grams cheddar, grated

Hazelz roasted hazelnuts, chopped

Fresh oregano, finely chopped

You may also like

View all recipes

FEEL GOOD WITH FARRO FOOD