- 30g (1oz) butter
- 1 tbsp olive oil
- 1 leek, cut into thin slices
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 1.25kg (2lb 8oz) cauliflower, cut into bite-sized florets
- 1l (32fl oz) chicken or vegetable stock
- Leaves from 4 sprigs fresh thyme
- 200g stilton, crumbled
- 250ml (8fl oz) milk
- Ground white pepper
- 1 baguette, to serve
- 1-2 tbsp chopped chives, to serve
- Crème fraîche, to serve
- Melt the butter and oil in a large saucepan over a medium heat. Add the leek, onion and garlic, and cook, stirring, for about 5 minutes. Add the cauliflower and cook, stirring occasionally, for about 10 minutes, or until softened.
- Add the stock and thyme, bring to the boil, then reduce the heat and simmer, partially covered, for about 30 minutes.
- Reduce the heat to low and add the stilton. Stir until softened, add the milk and gently heat through. Season with salt and white pepper.
- Cut the baguette into diagonal slices, brush with a little olive oil and lay on a baking tray. Bake in an oven heated to 160°C (gas mark 2-3), turning once until crisp. To serve, sprinkle the soup with the chopped chives and a dollop of crème fraîche. Accompany with bread.
You can make this ahead of time, up to step 2. When ready to serve, continue from step 3.