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Scottish food and baking recipes - Cauliflower and Cheddar Cheese Soup

Cauliflower and Cheese Soup Recipe Ingredients (sufficient for four people):
1 tablespoon grain mustard
900 ml boiling water
50 ml double cream
50 g (2oz) grated cheddar cheese (ideally Scottish, Isle of Mull, if you can get it)
1 medium onion
1 clove garlic
40g (1.5 ounces or one-third US stick) butter
1 large cauliflower
Fresh flat leaf parsley (garnish)

Method:
Heat the butter in a large pan. Add the onion (chopped into as small pieces) and the garlic and leave on a medium heat for 2 - 3 minutes, until they are soft and clear.Whilst the onion and garlic are softening, chop the cauliflower into as small pieces as possible (this quickens cooking time, making the vegetables softer).When the onions are ready, add the cauliflower, mix, then stir in the boiling water. Bring back to the boil. Reduce the heat and simmer for 45 minutes.

Once the cooking time is complete, stir the soup adding the grain mustard and the grated cheese. Add seasoning to taste.

Blend the soup with the cream in a liquidiser.
If required, garnish with a sprinkle of the chopped parsley.




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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide