Peppered d'Affinois Cheese and Cauliflower Soup
Make the soup base the day before and finish it off just before serving or just make the whole recipe straight up and enjoy.
- 1 whole cauliflower approx 1 kg, chopped into tiny pieces
- 150 gm onion diced
- 20 gm butter
- 400 ml chicken stock used for base
- 200 ml chicken stock used to finish
- 200 gm Pepper Fromage d’Affinois or brie or another full flavoured triple cream cheese
- 100 ml cream
- 5 gm Salt and white pepper to taste
- 6 slices Pancetta
Using a large sauté pan or low sided pot, sauté the onions on a low heat, in butter until soft and translucent with out colouring.
Add the chopped cauliflower and 400 ml chicken stock and gently simmer until the cauliflower is softened and tender. The liquid will reduce quite a lot. Season with salt and pepper to taste.
Puree the cauliflower and press through a fine sieve. Discarding any stringy or lumpy bits.
This will make a smooth creamy base for when the cheese is added.
Put the puree into a saucepan. Add the Pepper d'Affinois or other cheese that has been de-rinded along with the cream, and 200 ml chicken stock
Using a very low heat stir the soup constantly until all the ingredients have combined.
Taste and season if necessary. More stock can be added if the soup is too thick.
Set an oven to 200 C. Lay the Pancetta onto an oven tray with a rack on it and roast till crisp ( you could grill it too)
Serve with roasted pancetta crisps, and extra pepper as an entree or canape