Name: Cauliflower and Stilton soup
Yield: 6
Ingredients: 80 gm unsalted butter, chopped; 1 onion, coarsely chopped; 4 cloves of garlic, finely chopped; 1 tsp dried oregano; 1.25 kg cauliflower, cut into florets; ¼ cup flat-leaf parsley, finely chopped; 1 litre chicken or vegetable stock; 220 gm Stilton, crumbled; 1 cup milk; 2 tbsp double cream, to serve; To serve: toasts spread with Stilton

Ingredients

80 gm unsalted butter, chopped

1 onion, coarsely chopped

4 cloves of garlic, finely chopped

1 tsp dried oregano

1.25 kg cauliflower, cut into florets

¼ cup flat-leaf parsley, finely chopped

1 litre chicken or vegetable stock

220 gm Stilton, crumbled

1 cup milk

2 tbsp double cream, to serve

To serve: toasts spread with Stilton

Method

Main

1.Melt butter in a heavy-based saucepan, add onion, garlic and oregano, season to taste with sea salt and freshly ground white pepper, then stir over medium heat for 5 minutes or until onion is soft.

2.Add cauliflower and parsley, then cook, stirring occasionally, for 10 minutes. Add stock and simmer for 15 minutes or until cauliflower is tender, then reduce heat to low, add Stilton, and stir until well combined. Add milk and cook until just heated through.

3.Ladle soup among bowls, top with a dollop of cream and serve with Stilton toasts.