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Bookmark Recipe

Mark’s Cauliflower Soup with Cheesy Crisps

This is a delicious Cauliflower Soup made even better with Cheesy Crisps

4 people
1 h

Ingredients

  • A knob of butter

    1 onion, sliced

    1 clove garlic, minced

    1 small rind Irish Farmhouse cheese

    2 heads cauliflower

    1 litre chicken/vegetable stock

    60-70ml cream

    A little salt

    Some grated cheese to serve

    Lemon juice

    Good olive oil

  • 100g grated Irish Farmhouse Cheese (These crisps are traditionally made with Parmesan but you can experiment using your favourite Irish cheese)

    30g (1 large egg) white

Cauliflower Soup

  • A knob of butter

    1 onion, sliced

    1 clove garlic, minced

    1 small rind Irish Farmhouse cheese

    2 heads cauliflower

    1 litre chicken/vegetable stock

    60-70ml cream

    A little salt

    Some grated cheese to serve

    Lemon juice

    Good olive oil

Cheesy Crisps

  • 100g grated Irish Farmhouse Cheese (These crisps are traditionally made with Parmesan but you can experiment using your favourite Irish cheese)

    30g (1 large egg) white

Method

To make the crisps, finely grate 100g cheese into a bowl. Add an egg white to this and mix as smooth as possible with a wooden spoon. Then form into a ball with your hands.

Lightly grease two sheets of baking parchment, place your mix on one and cover with the other. Use a rolling pin to roll thinly. Place between two baking trays and bake in a preheated oven at 150°C for 18 minutes until golden brown.

To make the soup, begin by adding a small knob of butter to a sauce pan. Add the onion, garlic and cheese rind and cook gently for 3 minutes without browning.

To prepare the cauliflower, take all the exterior white head off the stalk and roughly chop. Add this to the sauce pan. Stir to coat in the butter and the cook for 2 minutes. Add just enough stock to barely cover the mix and bring to the boil (Can always adjust consistency afterwards) - simmer for 15 minutes.

Once the cauliflower is soft, add the cream and season with salt, remove the cheese rind and transfer to a blender to blend to a smooth consistency, you can also use a hand blender. Adjust seasoning with some lemon juice and sea salt.

Add the soup to bowls and finish with some grated cheese, olive oil, and the caramelised cheesy crisps.

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Method

To make the crisps, finely grate 100g cheese into a bowl. Add an egg white to this and mix as smooth as possible with a wooden spoon. Then form into a ball with your hands.

Lightly grease two sheets of baking parchment, place your mix on one and cover with the other. Use a rolling pin to roll thinly. Place between two baking trays and bake in a preheated oven at 150°C for 18 minutes until golden brown.

To make the soup, begin by adding a small knob of butter to a sauce pan. Add the onion, garlic and cheese rind and cook gently for 3 minutes without browning.

To prepare the cauliflower, take all the exterior white head off the stalk and roughly chop. Add this to the sauce pan. Stir to coat in the butter and the cook for 2 minutes. Add just enough stock to barely cover the mix and bring to the boil (Can always adjust consistency afterwards) - simmer for 15 minutes.

Once the cauliflower is soft, add the cream and season with salt, remove the cheese rind and transfer to a blender to blend to a smooth consistency, you can also use a hand blender. Adjust seasoning with some lemon juice and sea salt.

Add the soup to bowls and finish with some grated cheese, olive oil, and the caramelised cheesy crisps.