Cauliflower Soup with Goats’ Cheese Topping

A classic soup with a goaty twist.

  • Servings: 6-8
  • Prep Time: 15mins
  • Cooking Time: 30mins

What you'll need

  • 1 onion
  • 2 cloves garlic
  • ½ litre Delamere Dairy goats’ milk
  • 2 cauliflowers, cut into florets
  • ½ litre of chicken stock
  • 50g Delamere Dairy goats’ butter
  • 150ml cream
  • 2 level teaspoons of cornflour
  • salt and pepper

For the goats’ cheese topping

  • 80g Delamere Dairy Greek goats’ cheese crumbled
  • 2 slices of white bread crusts removed
  • Small bunch of parsley
  • 2 hard boiled eggs finely grated

How to make it...

  1. First make breadcrumbs by placing the bread, flour and parsley in a food processor until fine crumb is achieved. Put breadcrumbs in a bowl and stir in the goats' cheese and grated egg. Put to one side.
  2. Peel and chop up the onion and garlic.
  3. Place in a pan with the butter and cook for about 3 minutes.
  4. Add the florets into the pan with the stock, milk and cream. Bring to the boil and simmer for 20 minutes or until the cauliflower is well cooked.
  5. Dissolve the cornflour in a little water, mix to paste and add to the pan. Remove the pan from the heat, liquidise well and season with salt and pepper.
  6. Pour into bowls and sprinkle on the cheese crumb. Place under a grill for 30 seconds until 'crusty brown'.