Cauliflower Soup with Ribblesdale Smoked Sheep

Rich, creamy, and deeply comforting, this Cauliflower Soup with Ribblesdale Smoked Sheep is the perfect balance of hearty and elegant. Roasted cauliflower brings a subtle sweetness, while the distinctive smoky flavour of Ribblesdale Sheep's Cheese adds depth and richness. Finished with a splash of double cream and garnished with golden cauliflower florets and fresh parsley, this soup makes a warming starter or a satisfying light meal that's both simple and luxurious. Serves 4

Ingredients

4 Tbsp Sunflower oil
1 Onion (coarsely chopped)
1 Garlic clove (crushed)
1 Cauliflower (medium, coarsely chopped)
1L Vegetable or chicken stock
240g Ribblesdale Smoked Sheep (coarsely grated)
120 ml Double cream
120 grams Cauliflower florets (small, extra for serving)
20g Chopped parsley

Instructions

Step 1:

Preparing the Cauliflower Base

Heat the butter and half the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until the onion softens. Add the cauliflower and stock. Increase heat to high and bring to a boil. Reduce heat to medium-low. Cook occasionally for 15 mins or until the cauliflower is very tender. Remove from heat. Set aside to cool slightly.

Time required: 20 minutes

Step 2:

Blend the cauliflower mixture

Use a stick blender to carefully blend the cauliflower mixture in the pan until very smooth. Add the Ribblesdale Smoked Sheep Cheese and cream. Stir until the cheese melts. Place over low heat. Cook for 1-2 mins or until heated through. Season with salt and pepper

Time required: 2 minutes

Step 3:

Heat the remaining oil

Heat the remaining oil in a frying pan over high heat. Add the extra cauliflower and cook for 2-3 mins on each side or until golden brown.

Time required: 3 minutes

Step 4:

Serve

Divide soup among serving bowls. Top with fried cauliflower and a sprinkle of parsley.

YOU WILL NEED

Reference: RIBSHES