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Ingredients
45 ml butter
3 baby leeks, thinly sliced
1 clove garlic, crushed
1 large (+ 700 g ) head cauliflower, cut into smaller pieces
500 ml homemade chicken stock
250 ml full cream milk
500 ml finely grated LANCEWOOD® White Cheddar
salt and freshly ground black pepper to taste
4 strips rindless streaky bacon, cut into pieces
12 -16 sage leaves
1 leek, thinly sliced
60 ml butter
Method
Heat the butter in a saucepan and fry the leeks and garlic over low heat until soft and transparent. Add the cauliflower and chicken stock, cover and simmer over low heat until soft. Add the milk and puree until smooth. Stir in the cheese and continue stirring until melted into the soup. Season to taste. Fry the bacon, sage and leek in the butter until crispy. Serve the soup with a spoon full of Lancewood ® Cultured Cream with the crispy bacon, leek and sage sprinkled on top and drizzle some of the butter used for frying over.
Cook's notes:
Should you find the soup too thick, add a bit more milk to thin it down.
Use half cauliflower and half broccoli as a variation.