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Cornish Cauliflower and Cheese Soup
Cornish Cauliflower and Cheese Soup is a traditional English recipe (from Cornwall) for a classic soup of cauliflower and cheese in a vegetable stock and milk base thickened with potatoes. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Cauliflower and Cheese Soup.
prep time
15 minutes
cook time
40 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesMilk RecipesCheese RecipesBritish RecipesEnglish RecipesCornish Recipes
It's the use of Cornish cauliflower and Cornish cheddar that really makes this a Cornish dish, rather than anything else... but it is a tasty soup!
Ingredients:
1 large cauliflower, cut into florets
1 potato, peeled and cut into chunks
1 onion
750ml vegetable stock
400ml milk
100g mature cheddar
knob of butter
salt and freshly-ground black pepper, to taste
Method:
Place a large saucepan over medium heat. When hot add the butter and as soon as the butter is foaming add the onions. Reduce the heat slightly then sweat for about 6 minutes until softened.
Add the potato and cauliflower to the pan along with the vegetable stock, milk and seasoning. Bring to a boil, reduce to a simmer and cook for 30 minutes, or until everything is tender.
At this point you can either mash the soup (if you like things chunky) or you can puree with a stick blender to remove all lumps.
Take off the heat, stir through the cheese and serve. If desired you can make the soup up to two days ahead (without the cheese) and store in the fridge. Simply re-heat in the pan, add the cheese and serve.
