A rainy day favourite that’s so easy to make! This creamy cauliflower and smoked cheese soup pairs perfectly with a glass of the Spier Creative Block 2 – enjoy both beside a roaring fire.
This soup is part of the Seaward Soup Tasting, available at our Tasting Room until 31 August for R120 per person.
Ingredients
- 1 cauliflower head, broken into florets
- 1 medium onion, chopped
- 250ml cream
- 300ml milk
- 50g butter
- 500g Smoked Stanford Cheddar, grated
- Salt to taste
Method
1. In a medium pot, sweat the onion in butter. Add cauliflower florets and stir until coated. Cover with cream and milk. Cook on low heat until florets are soft for about 30 min.
2. Remove from heat then blend in a food processor until smooth. Pass threw a fine sieve before whisking in the grated cheddar, until smooth and molten. Season with salt.
About the wine: Spier Creative Block 2 2018
This blend of Sauvignon Blanc and Sémillon won Grand Cru for Best White Blend at the National Wine Challenge/Top 100 SA Wines 2019. Gooseberries, limes and white peaches reveal its tropical character, while underlying notes of fynbos and a touch of white asparagus deliver serious depth. The palate is young and tropical, leading to a long, mineral tail that is tight and structured.