Cauliflower Cheese Soup

Ingredients

• 5g/1oz butter
• 1 tbsp oil
• 1 large onion, finely chopped
• 1 garlic clove, crushed
• 1 large cauliflower, trimmed and cut into florets
• 1 potato, peeled and cut into chunks
• 700ml/25fl oz vegetable stock
• 400ml/14fl oz milk
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• 100g/3½oz Barber’s 1833 Vintage Reserve Cheddar, grated

Method

1. Heat the butter and oil in a large saucepan. Add the onion and garlic and cook gently until soft.
2. Add the cauliflower, potato, stock and milk. Bring to the boil then reduce the heat and simmer gently for 30 minutes until the cauliflower and potato are soft.
3. Blend the soup with a hand held blender, or in a liquidizer in batches, until smooth. Return to the pan and season with salt, pepper and nutmeg. Stir in the mustard and cheese and serve with warmed crusty bread.