Cauliflower Soup with Orkney Cheddar Croutons Serves 2

What You Will Need

  • 1 cauliflower (cut in to small florets)
  • 1 onion (finely sliced)
  • 500ml milk
  • Pinch of nutmeg
  • 200g Orkney cheddar (finely grated)
  • 1 baguette '1 day old' (cut in to cubes)
  • Olive oil
  • 1tsp chopped chives
Cauliflower Soup with Orkney Cheddar Croutons

Heat a heavy bottomed pan, add the olive oil and sliced onion and sweat gently for 3-4 minutes without colouring

Add the cauliflower and sweat again for 5-10 minutes

Cover the cauliflower in milk and cook gently for 15-20 minutes until the cauliflower is soft

Remove from the heat and blend until smooth

Meanwhile, heat a non-stick pan, add a good amount of olive oil and add the croutons

Toss in the pan until crispy for 3-4 minutes

Once crispy, add the grated cheese and toss again, then set aside

To Serve

Serve the soup with cheesy crackers and chopped chives