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Niall McKenna's Cauliflower Soup

Cauliflower soup

Ingredients

  • 1 small cauliflower
  • 1 small potato
  • 600ml milk
  • 30g butter
  • 1 heaped tbsp flour
  • Salt and pepper
  • Optional: 100g of any cheese, stilton or cheddar
  • Optional: ½ tsp English mustard

Method

  • To start, dice the potatoes and chop the cauliflower into florets. If you’d like a thicker soup, finely chop the stalks as well. Add to a pot of boiling water and cook for eight minutes, or until tender. Drain and set aside.
  • In a heavy-bottomed pot, melt the butter over medium heat. Stir in the flour, cooking for one minute. Gradually add the milk, stirring constantly to keep the mixture smooth. Once all the milk is incorporated, season with salt and pepper. Let it simmer on low heat for about 10 minutes.
  • Roughly puree the cooked cauliflower and potato with a bit of milk, or keep it as is for a chunkier texture. Add the mixture to the simmering white sauce.
  • Stir in mustard if using, then adjust seasoning as needed. When serving, sprinkle with grated cheese or stir it into the soup. (If using blue cheese, taste first to avoid oversalting.)

 

 

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