A deliciously decadent combination of creamy earthy flavours, enveloped in a crust of Klein River Parmesan
FOR THE ROASTED GARLIC CHICKEN BROTH
6 whole garlic heads, unpeeled
1 tbsp of extra virgin olive oil
280ml chicken stock
FOR THE SOUP
1 tbsp unsalted butter
1 medium onion, chopped
1 head of cauliflower broken into florets
225g Klein River Gruberg Mature
Salt and freshly cracked black pepper
Prepare the broth:
Preheat oven to 200 degrees, spread garlic on a baking sheet, toss with olive oi and bake for 35 minutes until deep golden brown.
When the garlic has cooled, peel heads and squeeze the pulp into a pot with the chicken stock.
Bring to the boil, then reduce heat and simmer for 20 minutes and strain.
Prepare the Soup:
Melt butter in a large saucepan over medium heat and saute the onion.
Add cauliflower and garlic-infused stock. Bring to the boil, then reduce the heat and simmer uncovered until cauliflower is tender.
In a separate pan, combine flour and milk whisking constantly until smooth, add to the soup and cook over medium heat, stirring constantly until the soup starts to bubble and thicken.
Remove from the heat, add Klein River Gruberg and stir until melted and smooth. Season with salt and pepper and serve..
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