Cauliflower Soup


  • 1 - head of cauliflower, reserve 18-20 little florets for the fritters
  • 50g - Kerrymaid Buttery
  • 2 - cloves garlic
  • 2 - springs thyme, leaves only
  • 1 litre - vegetable or chicken stock
  • 500ml - Kerrymaid Single
  • Chervil
  • 18-20 - cauliflower florets
  • 5g - corn flour
  • 75g - plain flour
  • 1 - egg yolk
  • 180ml - cold fizzy water
  • 200ml - vegetable oil for deep frying


  1. Prep cauliflower and cut into 2cm chunks
  2. Add Kerrymaid Buttery into a pan, cook peeled garlic cloves and all of the cauliflower
  3. Add thyme, let it soften for 5 minutes with the lid on. Add a big pinch of salt
  4. Add the stock and Kerrymaid Single, place the lid back on and cook for around 20 minutes, until the cauliflower is very tender
  5. Make the batter for the florets in the usual way. Leave the batter to rest while your soup cooks
  6. Once the cauliflower is tender, place everything into a blender and blitz until silky smooth
  7. Season to taste. Pour the soup back into a pan and reheat while you cook the florets
  8. To make the batter, sift plain flour and corn flour into a bowl. Make a well and add an egg yolk into the centre. Add half of the fizzy water, whisk, add more water if needed and leave to rest
  9. Heat the oil to 180°c. Coat the little florets in the batter. Gently drop into the hot oil. Leave to cook for 2-3 minutes until golden brown
  10. Remove from the oil and drain, season with a little salt
  11. Place 3-5 florets on the top of each portion, sprinkle with toasted almonds and garnish with chervil