Cauliflower and Manchego cheese soup with Padron peppers Recipe

A creamy soup made with cauliflower, potato and Manchego cheese served with fried small green peppers.

  • Preparation
    10mins
  • Cooking time
    20mins
  • Rest time
    5mins
Rate this recipe
(19 votes) 4.3/5
Ingredients
Pour people
  • Cauliflower : 1 whole
  • Shallot(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Desiree potato(es) : 1 whole
  • Manchego cheese : 100 g
  • Vegetable stock : 600 ml
  • Double cream : 200 ml
  • Maldon salt : 6 pinch(es)
  • Unsalted butter : 30 g
  • For the garnish(es)
  • Olive oil : 30 ml
  • Padron pepper(s) : 12 whole
  • Smoked paprika : 5 g
Method
  • 1. FOR THE SOUP

    Peel and finely dice the shallots and the garlic. Peel and dice the potato. Cut the cauliflower into florets.

    Sweat the shallots garlic and potato in butter for 5 minutes and then add the cauliflower. Sweat for a further couple of minutes before adding the stock and cream. Leave to simmer for 20 minutes or until all of the vegeatables are soft. Remove from the heat and grate in the Manchego cheese. Blend in a food processor until smooth and season to taste.

  • 2. FOR THE PEPPERS

    Heat the olive oil until smoking hot. Add the green peppers to the pan and cook until the skins are brown and crispy. Add a little salt to help this process. Once cooked, place on kitchen towel drain away the excess oil.

    Pour the soup into bowls and garnish with peppers and smoked paprika.

Chef's tip

«Try frying pieces of chorizo until golden brown and sprinkling on top of the soup to add a meaty element to this dish.»

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