Cauliflower and Herkimer Cheddar Soup
1 onion, roughly chopped
Garlic, 2 cloves crushed
1 cauliflower, broken into pieces
2 bay leaves
1 heaped tablespoon of Dijon grain mustard
A pinch of grated nutmeg
4oz Original Herkimer ® Aged Cheddar Cheese, grated
A few drops of olive oil
Melt your butter in a large, deep pan. Add the onion and garlic and fry until soft but don’t let them brown.
In a separate pan, boil the cauliflower in about 3 cups of water until it is tender, this should take about 10 minutes. When the cauliflower is tender, add bay leaves and nutmeg to the onions, then add the cauliflower and the water it was cooked in. Bring to the boil and season with salt and pepper. Cover and simmer for about 15 minutes.
When the vegetables are soft, remove from the heat and remove the bay leaves.
Leave the soup to cool for a while and then puree everything in a blender. Pour back into the pan and finally add the mustard and grated cheese. Bring the soup slowly back to a simmer.
Serve warm with crusty bread and a drizzle of olive oil and some chopped fresh parsley in each bowl.
Serves 4 – 6
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