Ilchester® Cheesy Truffle Soup

Serves 4

prep: 1 hour



  • 1 tbsp Olive oil

  • 2 Garlic cloves, minced

  • 1 Large onion

  • 1 Cauliflower (can be substituted with 2 broccoli)

  • 250 ml Water

  • 750 ml Vegetable or chicken stock

  • 150g Ilchester Truffle Cheddar, grated

  • 100ml Double cream

  • 1 bag spinach, save a few leaves to serve (optional)

How to make

Heat the olive oil in a large pan and add the garlic and onion, roughly chopped. Soften for 3-4 mins.

Add the cauliflower again roughly chopped, and stock bringing to the boil. Reduce the heat and cover cooking for 15-20 mins and adding a little extra water from the 250 ml if needed. 2 minutes before the end add the spinach and recover to wilt.

Take off the heat and add 120g the grated truffle cheese, stir through, saving back 30g to sprinkle.

Blend with a stick blender until smooth.

Stir through the cream saving back a little, and season to taste with salt and black pepper.

Share between 4 bowls and top with an extra swirl of cream, a few spinach leaves, and sprinkle of the remainder grated truffle Cheddar.


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