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Cauliflower & Kirkham’s cheese soup
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by Martha Collison
Serves: 4 as a main, or 6 as a starter
2 tbsp olive oil
1 onion, finely chopped
1 medium cauliflower, trimmed
2 potatoes, peeled
750ml vegetable stock
2 bay leaves
75g No.1 Kirkham’s Lancashire Farmhouse Cheese, grated, plus extra to serve
75g mature Cheddar, grated
1 tsp Dijon mustard
½ x 20g pack sage leaves
45g prosciutto, torn roughly
1. Put a large saucepan or casserole dish that has a lid onto the hob. Add 1 tbsp olive oil and the onion. Warm over a medium heat for 8-10 minutes, stirring often, until fragrant and softened.
2. Chop the cauliflower and potatoes into small, equal-sized pieces and add to the pan. Fry with the onion for 2 minutes, then pour in the stock and milk. Add the bay leaves, cover and simmer for 25 minutes, until the vegetables are tender.
3. Remove and discard the bay leaves, then blitz the soup with a handheld blender (or a food processor) until smooth. Add the grated cheeses and mustard, then season to taste with black pepper. Keep warm until ready to serve, or cool completely, then cover and chill (or freeze – see tip).
4. For the crispy sage topping, heat the remaining 1 tbsp olive oil in a small frying pan over a high heat. Once hot, add the sage leaves and
torn prosciutto and fry for 1-2 minutes until crisp. Place onto a sheet of kitchen paper to absorb any excess oil. Top each bowl of soup with crispy sage and ham, and a little extra Kirkham’s cheese.
Martha’s tip This soup freezes really well. Allow it to cool, then I like to divide it between sealable freezer bags and freeze flat. Once frozen, the bags should stack neatly in your freezer, and can be reheated from frozen, until piping hot. Use within 1 month.
Typical values per serving:
This recipe was first published in October 2021.