Cauliflower cheese soup
- Serves: 4
- Cooking Time: 40 mins
- Course: Starter
- Cuisine: British
- 20ml olive oil
- 1 large white onion
- 2 cloves of garlic
- 200g or one medium head cauliflower, broken in florets
- 1 bay leaf
- 120ml of vegetable stock
- 80ml White Hag IPA or similar beer
- 100g smoked Gubbeen cheese
- 50ml double cream
- A small pinch of nutmeg
Heat the oil in a large saucepan.
Tip in the onion and over a moderate heat, cook until softened, about 5 minutes stirring often.
Add the garlic, cauliflower and bay leaf and cook for a further 5 minutes.
Put in the veg stock and beer, bring to the boil then reduce the heat to a slow simmer for a further 30 minutes.
Turn off the heat and remove the bay leaf, tip in the cheese with the cream and leave to melt for a few moments in the residual heat.
Using a hand blender, pulse until silky smooth and serve.