Tuscan Cheddar Soup

Instructions

1. Small dice the celery and onion. Finely slice the cabbage and garlic. Cut the cauliflower into bite sized pieces.
2. 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.
3. Add 2 tbsp butter, celery, 1⁄2 of the cabbage and cauliflower. Cover with lid and cook on medium low heat for 5 mins.
4. 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.
5. To the soup pot add the garlic and flour and continue to cook for 2 mins.
6. Slowly add in stock while continuing to stir constantly. Simmer for 15 mins.
7. Using an immersion blender, puree the soup until smooth.
8. Add in broiled vegetables, smoked cheddar, parsley and whipping cream. Simmer for 5 mins.
9. Season to taste with salt and pepper.
10. Garnish with Smoked cheddar frico, finely shaved green onion, and parsley oil.