Cauliflower soup with Welsh rarebit

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“Growing up, Sunday night supper was often a tray of piping-hot Welsh rarebit.
I recommend making a double batch of the sauce for the following week and keeping it covered in the fridge (you don’t have to use the beer). For the soup, blending butter with the veg omits the need for cream.” – Abigail Donnelly

Ingredients

3 T butter
1 head cauliflower, chopped
2 leeks, chopped
2 cloves garlic, chopped
3 cups vegetable or chicken stock
salt, to taste
grated nutmeg, to taste
1 T lemon juice
deep-fried sage leaves, to garnish
For the Welsh rarebit:
2 T butter
2 T flour
1 x 330 ml bottle beer
140 g Cheddar, grated
1 t English mustard
sea salt and freshly ground black pepper, to taste
r slices bread, toasted
2 T Worcestershire sauce

Cooking Instructions

1. Heat 1 T butter in a saucepan and add the cauliflower and leeks. Cook over a medium heat for 5 minutes. Add the garlic and stock, then cover and simmer until the cauliflower is soft. Cool slightly and blend with the remaining butter until smooth. The longer you blend, the smoother it will become.

2. Return the soup to the pan, then season with salt, nutmeg and lemon juice. Gently heat and garnish with the deep-fried sage leaves.

3. To make the Welsh rarebit, melt the butter in a medium- sized saucepan over a low heat. Whisk in the flour until incorporated, then add the beer and whisk until smooth.

4. Whisk in the cheese and mustard and season with salt. Place the toast on a baking tray and spoon over the sauce. 5 When ready to serve, preheat the grill and grill the rarebit until golden brown. Make grooves in the toast using a knife, pour over the Worcestershire sauce and serve with the soup.

Find more soup recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau