Cauliflower cheese soup with crispy sage & hazelnuts

cauliflower cauliflower cheese cheese hazelnuts sage soup starter winter

N/A

Serves 4-6

Source

Ingredients

2 tbsp rapeseed oil , plus 50ml extra

1 chopped onion

1 vegetable stock cube

1 large chopped head of cauliflower

400g can butter beans

400ml milk

800ml water

grating fresh nutmeg

2 tsp Dijon mustard

50g extra mature cheddar

100ml double cream

handful sage leaves

chopped toasted hazelnuts

Method

Heat the rapeseed oil in a large pan and cook the onion until starting to caramelise. Add the vegetable stock cube, cauliflower and drained butter beans. Stir, then pour in the milk and water. Season and add a grating fresh nutmeg. Cover and simmer for 20 mins. Blend the soup with a hand blender until smooth, adding more liquid if necessary. Add the Dijon mustard, extra mature cheddar and double cream. In another pan, sizzle a handful sage leaves in 50ml oil until crisp. Ladle the soup into bowls. Top with the sage, oil and some chopped toasted hazelnuts.