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Cream of cauliflower and white cheddar with truffle oil
Ingredients:
- 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.