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Cauliflower & Mull Cheddar Soup. Serves 4.

From Nick Nairn.

50g butter
1 medium onion, finely chopped
1 clove garlic, crushed
1 large cauliflower
900ml boiling water
50g Mull cheddar, grated
Sea Salt & freshly ground white pepper
50ml double cream.
For parsley oil.
4 tablespoons chopped fresh parsley
6 tablespoons olive oil

Heat the butter in a large pan, add the onion & garlic and leave to cook on a medium heat for 2 or 3 minutes until they become soft and clear.
Whilst the onion & garlic are softening, chop the cauliflower as finely as possible. Add the chopped cauliflower to the onions and pour in boiling water. Bring back to the boil, reduce the heat and simmer for 30 minutes.
To make the parsley oil, bring a small pan of water to the boil, throw in the parsley and cook for just 30 seconds. Drain through a sieve and dry on kitchen paper. Mix the parsley with the oil and blend until smooth, set aside.
When the cauliflower is tender, stir then taste the soup, add the Mull Cheddar and adjust the seasoning. Add the cream and whiz in a liquidiser- this will give the soup a really smooth texture, a food processor does not work quite so well to give the velvety smooth finish. Ladle into warm soup bowls and drizzle with parsley oil to serve.

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Last updated: 17/02/08