Seasonal local food recipe No.276 – Jamie’s cauliflower cheese soup
This recipe is from Jamie Oliver’s book Ministry of Food. It comes recommended by Charlotte, one of the founder members of Camel CSA.
Serves 6
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
800g cauliflower
olive oil
200g Cheddar cheese, grated
2 chicken or vegetable stock cubes
salt and black pepper
1 teaspoon English mustard
Method
Dice the carrots, celery, onions and garlic. Cut the cauliflower into florets. Into a large pan add 2 tablespoons of olive oil and put over a medium heat, add the diced vegetables and cauliflower. Cook for 10 minutes with a lid partially placed over the pan or until the carrots have softened and the onion is lightly golden.
Grate the cheese. Put the stock cubes into a jug and pour in 1.8 litres of boiling water from a kettle. Add to the vegetables in the pan. Stir and bring to the boil, reduce the heat and simmer for 10 minutes or so until the vegetables are cooked.
Remove the pan from the heat and add the cheese and mustard, season with salt and pepper. Use a hand blender and pulse until silky smooth – if using a liquidiser let the soup cool down, never put hot liquid into a liquidiser. Top with more grated cheese. You could also top with some crispy bacon.
