Recipe

This starter is full of cheesey goodness.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 45 minutes

British   |   Starter   |   Vegetarian   |   Gluten Free

  

Ingredients

• 1 medium Cauliflower Head, cut into chunks
• 1 medium Onion, finely chopped
• 3 Celery Stalks, finely sliced
• 300g Maris Piper Potatoes, peeled and cubed
• 2 Vegetable Stock Cubes
• 50g Salted Butter
• 100ml Double Cream
• 100g Specially Selected Mature Cheddar Cheese
• 2 Garlic Cloves, peeled and minced
• 1 tsp Paprika
• 1 litre Water
• Sea Salt and White Pepper  

  

Method

1. Melt the butter in a large pan.
2. Add the onions, garlic and potatoes, then cook on a low light for a few minutes, stirring regularly.
3. Add the water and bring to the boil, then add the celery.
4. Crumble in the stock cubes, season with paprika, salt and pepper and bring to the boil.
5. Cover and simmer for 30 minutes.
6. Using a stick blender, blend the soup, then stir through the cream and add the cheese.
7. Cook gently until the cheese has melted, then stir well and serve.
8. Great with homemade croutons, chopped parsley and a sprinkling of extra paprika.