80 gmunsalted butter, chopped1onion, coarsely chopped4cloves of garlic, finely chopped1 tspdried oregano1.25 kgcauliflower, cut into florets¼ cupflat-leaf parsley, finely chopped1 litrechicken or vegetable stock220 gmStilton, crumbled1 cupmilk2 tbspdouble cream, to serveTo serve:toasts spread with Stilton
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.
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.
Ladle soup among bowls, top with a dollop of cream and serve with Stilton toasts.