Cream of cauliflower and white cheddar with truffle oil

  •  1 small cauliflower
  •  750 ml vegetable broth
  •  250 ml milk
  •  250 g cheese
  •  Hochland Cheddar white
  •  3 slices of Hochland Cheddar
  •  1 small onion
  •  2 garlic cloves
  •  2 sprigs of thyme
  •  1 celery stalk
  •  1 teaspoon English mustard
  •  1 tsp curry
  •  2 tbsp olive oil
  •  Salt, pepper to taste
  •  ½ bunch of fresh dill

Recipe step by step

  • 1. Heat the oil in a pot and fry the cauliflower, previously divided into small florets.
  • 2. Once the cauliflower is lightly browned, add the rest of the diced vegetables and sauté over a low heat for a further 5-10 minutes until glazed.
  • 3. Then pour the stock over the vegetables, add the thyme leaves, curry powder and mustard, reduce the heat to low and cook everything together for about 15 minutes, covered.
  • 4. Pour the soup base into a food processor and blend until smooth, pour back into the pot, add the Hochland Cheddar white and milk.
  • 5. Heat the mixture until the cheese melts and season with salt and pepper.
  • 6. Serve the soup with thin slices of Hochland Cheddar and fresh dill leaves.