Saturday, 7 July 2007

Cauliflower & Celeriac Soup with Cheddar Cheese

It occurs to me that this might be good cold, without the cheese. Mind you, I like to use an orange cheddar for this as otherwise the colour is a bit wallpaper-pasty. The flavour, however, is excellent. I served it garnished with a bit of sour cream with a little smoked sweet paparika and salt mixed in.

6 to 8 servings
40 minutes - 10 minutes prep time

Cauliflower and Celeriac (Celery Root) Soup with Cheddar Cheese
Soup:
4 cups (1 litre or 1 quart) chicken stock
1 small celeriac, peeled and cut in 1 cm slices
1 small cauliflower, washed, trimmed and cut in chunks
4-5 small shallots, peeled and halved

1 1/2 cups (6 oz/175 gms) grated old or extra-old cheddar
salt as required

Put the chicken stock in a large pot. Add the peeled and cut up celeriac. Bring to a boil and simmer for 10 minutes.

Add the prepared cauliflower and shallots. Simmer until tender, about 20 minutes.

Purée the soup until very smooth.

Check for salt – it should be just slightly under-salted, as the cheese will add salt. Add the grated cheese, and re-heat gently, stirring constantly, until the cheese is melted and the soup is hot.

Sour Cream Topping (Optional):
1/3 cup sour cream
3/4 teaspoon smoked sweet paprika
1/4 teaspoon salt

Mix well, and add a dollop of cream to each bowl of soup as they are served.

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