Cauliflower and kilard Cheddar cheese soup with croutons

Yields: 1 Serving Difficulty: Easy Prep Time: 15 Mins Cook Time: 30 Mins Total Time: 45 Mins

Recipe by Paul Brady, The Waterfront Hotel

Enjoy the delicious, comforting flavors of cauliflower cheese in soup form. Gently simmered in milk for an extra creamy texture, Paul’s cauliflower soup is flavored with our Kilard cheddar and Parmesan. Top with luxuriously buttery Parmesan-coated croutons to add a bit of crunch.

Omit the Worcestershire sauce and choose a vegetarian Parmesan substitute if you wish to make the soup vegetarian.

Ingredients

0/21 Ingredients
Adjust Servings
  • Parmesan croutons

Instructions

0/5 Instructions
  • Heat a drizzle of vegetable oil in a large pan and sweat the onion and garlic with a pinch of salt until soft without colour
  • Meanwhile, cut the cauliflower into small florets and finely slice the stalk. Add to the pan with the thyme and cover with the milk and water or vegetable stock. Leave to simmer for 20 minutes or until the cauliflower is incredibly soft
  • While the soup simmers, make the croutons. Heat the butter in a frying pan until melted and starting to foam. Add the thyme, garlic and bread cubes and fry in the butter until golden and crisp. Once crisp, grate in some Parmesan and toss so the cheese clings to the croutons. Keep warm
  • Add the cheeses and mustard to the soup, then use a hand blender or transfer to a blender jug to blitz to a smooth soup. Taste and add vinegar, Worcestershire sauce, salt, and pepper until you are happy with the flavor
  • Serve the soup in bowls and garnish with the croutons, a drizzle of olive oil, a few thyme leaves, and a crack of black pepper