The Food Gatherer's Note: A classic winter soup perfect served with some crusty bread.
Cauliflower and Stilton Soup
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 fresh bay leaf
1 large potato, peeled and diced
1 large cauliflower, cut into florets
3 tbsp half fat crème fraîche
150g Stilton cheese
In a large saucepan, heat the oil and gently cook the onion and garlic for 3-4 minutes until softened, then stir in the potato and cauliflower and finally add the bay leaf and 1½ litres of cold water. Bring to the boil then simmer gently for 15-20 minutes until the vegetables are just tender.
Remove the bay leaf then blend the soup with a hand held blender or a liquidiser until smooth. Pour back into the pan, add the crème fraîche and crumble in the Stilton. Heat through gently to melt the cheese then season generously with freshly ground black pepper.