Cauliflower & Stilton Soup

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Onion		1
Celery		2
Garlic		1 clove
Bay leaf		1
Thyme		1 stalk
Potato		1
Cauliflower		3/4
Chicken stock		500-700ml
Salt & pepper		as required
Nutmeg, butter		as required
Stilton cheese		180g
Double cream		1-2 tbsp
Parsley, chives (finely chopped)		2 tbsp

Method

Prep

10min

Cook

25min

Finely chop the onion, celery and garlic. Dice the potato into small pieces. Pull apart the cauliflower into florets.

Put the butter into a pan and stir fry the onion until softened.

Add the celery and stir until softened. Add the garlic, bay leaf and thyme and stir fry until you can smell the aroma.

Add the diced potato, cauliflower and chicken stock and bring to the boil.

Turn the heat down to low and put the lid mostly on. Simmer for 20 minutes until the potato is cooked.

When the potato is well cooked, remove the pan from the heat and blend the contents until smooth.

Reheat Step 6 then turn the heat off. Add the crumbled Stilton cheese and double cream and season with salt & pepper.

Pour into a soup bowl and garnish with parsley and chives, it's ready to serve.

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