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Tuscan Cheddar Soup
Warm up with a bowl of creamy soup infused with bold smoked cheddar. Hearty, sa-voury, and perfect for chilly days.
- Small dice the celery and onion. Finely slice the cabbage and garlic. Cut the cauliflower into bite sized pieces.
- In a heavy bottomed soup pot on medium heat add the sausage with the casings removed. Cook until browned and cooked through. Remove from pot.
- Add 2 tbsp butter, celery, 1⁄2 of the cabbage and cauliflower. Cover with lid and cook on medium low heat for 5 mins.
- While your vegetbales are cooking in the pot, toss the other 1⁄2 of the cauliflower and cabbage with 2 tbsp olive oil and put under the broiler on high for 4 mins or until some colour has been achieved.
- To the soup pot add the garlic and flour and continue to cook for 2 mins.
- Slowly add in stock while continuing to stir constantly. Simmer for 15 mins.
- Using an immersion blender, puree the soup until smooth.
- Add in broiled vegetables, smoked cheddar, parsley and whipping cream. Simmer for 5 mins.
- Season to taste with salt and pepper.
- Garnish with Smoked cheddar frico, finely shaved green onion, and parsley oil.
