Farmhouse Cheddar Soup
Serves 8
This soup is delicious. You can reserve a few florets of the cauliflower as well, and saute them in a bit of butter until browned for a garnish as well. It does look very pretty, but so do toasted bread croutons, especially if you cut them out with a specially shaped cutter!
2 pints vegetable or chicken stock (4 cups)
2 large potatoes, peeled and chopped
1 head of cauliflower, trimmed and broken into florets
1 large onion, peeled and chopped
3 cloves of garlic, peeled and minced
249g shredded strong cheddar cheese, divided (2 cups)
1 1/2 tsp salt
1/4 tsp dried dill tops
1/4 tsp dried English Mustard powder
1/8 tsp ground white pepper
180ml whole milk (3/4 cup)
Remove from the heat and allow to cool for 15 minutes. If you have a stick blender, use it to puree the soup until it is smooth. If you don’t, you will have to use either your food processor or a standing blender to do it in small batches. Proceed with care though as you can get a nasty burn if you are not careful. The heat of the soup creates an expansion of air and it can blow the lid right off your blender! If I am using this method I always put a towel over the top of the blender and hold it down tightly!
Return the pureed soup to the pan and whisk in the milk, 180g (1 1/2 cups) of the cheddar cheese, dill, dry mustard and white pepper. Taste and adjust seasoning as necessary. Cook, stirring until all the cheese is melted and the soup is smooth and hot.
Serve in heated bowls with the rest of the cheese sprinkled on top.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2018/03/farmhouse-cheddar-soup.html
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