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Cauliflower Soup with Orkney Cheddar Croutons
It's a humorous take on cauliflower cheese. Cauliflower is considered rather bland but when cooked correctly it has a wonderful taste. This dish is simple to do at home and a little bit different.


1 cauliflower (cut in to small florets)
1 onion (finely sliced)
500l milk
Pinch of nutmeg
200g Orkney cheddar (finely grated)
1 baguette '1 day old' (cut in to cubes)
Olive oil
1tsp chopped chives


Heat a heavy bottomed pan, add the olive oil and sliced onion and sweat gently for 3-4 minutes without colouring
Add the cauliflower and sweat again for 5-10 minutes
Cover the cauliflower in milk and cook gently for 15-20 minutes until the cauliflower is soft
Remove from the heat and blend until smooth
Meanwhile, heat a non-stick pan, add a good amount of olive oil and add the croutons
Toss in the pan until crispy for 3-4 minutes
Once crispy, add the grated cheese and toss again, then set aside
Serve the soup with cheesy crackers and chopped chives

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