- 4 Tbsp. sunflower oil
- 1 Onion (coarsely chopped)
- 1 Garlic clove (crushed)
- 1 Cauliflower (medium, coarsely chopped)
- 1L vegetable or chicken stock
- 240g Ribblesdale Smoked Sheep (coarsely grated)
- 120 ml double cream
- 120 grams cauliflower florets (small, extra for serving)
- 20g chopped parsley
Heat the butter and half the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until the onion softens. Add the cauliflower and stock. Increase heat to high and bring to a boil. Reduce heat to medium-low. Cook occasionally for 15 mins or until the cauliflower is very tender. Remove from heat. Set aside to cool slightly.
Use a stick blender to carefully blend the cauliflower mixture in the pan until very smooth. Add the Ribblesdale Smoked Sheep Cheese and cream. Stir until the cheese melts. Place over low heat. Cook for 1-2 mins or until heated through. Season with salt and pepper
Heat the remaining oil in a frying pan over high heat. Add the extra cauliflower and cook for 2-3 mins on each side or until golden brown.
Divide soup among serving bowls. Top with fried cauliflower and a sprinkle of parsley.