Cauliflower Soup with Ribblesdale Smoked Superior GoatPagio Digital2022-11-01T15:15:11+00:00
Cauliflower Soup with Ribblesdale Smoked Superior Goat
20 grams Butter
4 Tbsp. sunflower oil
1 Onion (coarsely chopped)
1 Garlic clove (crushed)
1 Cauliflower (medium, coarsely chopped)
1L vegetable or chicken stock
240g Ribblesdale Smoked Superior Goat (coarsely grated)
120 ml double cream
120 grams cauliflower florets (small, extra for serving)
25 grams finely grated Goatisan
20g chopped parsley
Heat the butter and half the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until onion softens. Add the cauliflower and stock. Increase heat to high and bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 15 mins or until the cauliflower is very tender. Remove from heat. Set aside to cool slightly.
Use a stick blender to carefully blend the cauliflower mixture in pan until very smooth. Add cheddar and cream. Stir until the cheddar melts. Place over low heat. Cook for 1-2 mins or until heated through. Season with salt and pepper
Heat the remaining oil in a frying pan over high heat. Add the extra cauliflower and cook for 2-3 mins each side or until golden brown.
Divide soup among serving bowls. Top with fried cauliflower and a sprinkle of parsley.