Cheesy cauliflower & cider soup
Ingredients
- 40 g 1½ oz butter
- 1 onion finely chopped
- 200 g 7 oz potato, coarsely grated
- 1 cauliflower cut into small florets, woody core discarded, about 500 g (1 lb) when prepared
- 900 ml chicken stock
- or
- 900 ml vegetable stock
- 300 ml ½ pint dry cider
- 2 teaspoons wholegrain mustard
- 75 g 3 oz mature Cheddar cheese, grated
- salt and cayenne pepper
- chopped chives to garnish
Instructions
- Heat the butter in a saucepan, add the onion and fry gently for 5 minutes until just beginning to turn golden around the edges. Stir in the potato and cook briefly, then mix in the cauliflower florets, stock, cider and mustard. Season with salt and pepper and bring to the boil. Cover and simmer for 15 minutes until the vegetables are tender.
- Mash the soup roughly to thicken it slightly, then stir in the cheese and heat, stirring until melted. Taste and adjust the seasoning if needed, then ladle into bowls. Garnish with chopped chives and serve with croûtons (see page 15) or Welsh rarebit toasts.
Notes / Tips / Wine Advice:
For Welsh rarebit toasts, to serve as an accompaniment, mix 125 g (4 oz) grated mature Cheddar with 1 egg yolk, 2 teaspoons Worcestershire sauce, 1 teaspoon wholegrain mustard and a little cayenne pepper. Toast 4 slices of bread lightly on both sides. Spread the cheese mixture over the top of each then cook under a hot grill until the cheese is bubbling and golden. Cut into thin strips to serve.
