Davidstow Cheddar and Cauliflower soup

Ingredients

For the soup
•    1 Cauliflower, florets, stalk and leaves

•    1 Leek, finely sliced

•    1 shallot, finely diced

•    75g butter, diced

•    1 pint of milk

•    75ml White Wine

•    1 tbsp olive oil

•    200g Davidstow Classic cheddar, grated

•    250ml vegetable stock

•    Pinch of sea salt and cracked black pepper

•    2 Bay leaves

For the herb oil
•    2 tbsp roughly chopped parsley

•    2 tbsp chives

•    100ml olive oil

•    75g butter, diced

For the cheesy croutons
•    Sourdough bread, slightly stale

•    2 tbsp finely grated Davidstow cheddar

•    2 tbsp herb oil

•    Pinch of salt and pepper

Recipe

1.         Prepare your cauliflower by separating the leaves from the florets. Place the leaves on a roasting tray and drizzle with a little oil and a pinch of salt. Roast in the oven just before you serve the soup at 200˚C for 12-15 mins until crispy and keep to one side along with the croutons later.

2.        Dice the cauliflower stalk and florets and cook in a large sauté pan with golden bubbling butter, shallot, bay, salt and pepper for 10 mins. Turn a few times to avoid burning, but allow the butter to brown and caramelise the cauliflower slightly.

3.         Add the chopped leeks and sauté for a further 4-5 mins. Then deglaze the pan with a glass of white wine and reduce for 2 mins.

4.        Transfer to a saucepan and add milk, plenty of grated Davidstow cheddar and veg stock. Season with a small pinch of salt and a good pinch of pepper.

5.        Reduce the heat to simmer for 10-15 mins without boiling the milk and then puree until smooth with a stick blender.

6.        Make the herb oil by simply blitzing the herbs with oil in a nutri-bullet or food processor and then using a fine sieve to remove the herbs providing a lovely green, aromatic oil.

7.        Dice your sourdough bread and drizzle with herb oil. Season and bake in the oven for 15-20 mins. Alternatively cook in a frying pan. For the last few minutes coat the golden croutons in finely grated cheese and chives.

8.        Serve your warming cauliflower and cheddar soup with a few crispy leaves, cheesy croutons and a drizzle of herb oil. Finish with more cheese and finely chopped chives.