Cauliflower soup with blue cheese toasties

Serves: 4

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Prep Time: 20

Cook Time: 30

• 1tbsp olive oil
• knob of butter
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 bay leaf
• pinch of freshly grated nutmeg
• few thyme leaves (plus 1 for garnish)
• 1 large or 2 small cauliflowers, cut into florets
• 450ml/ 15fl oz milk
• French stick, sliced
• 150g/5oz blue cheese, crumbled or sliced

Method

1. Heat oil and butter in a large heavy-based pan. Add onion and a pinch of sea salt and cook on a low heat for 3-4 mins. Add garlic and bay leaf and cook for a couple more mins.
2. Add nutmeg, thyme and plenty of freshly ground black pepper. Add cauliflower and turn so it gets well coated and cook for a few more mins. Pour in milk. Simmer with lid ajar for about 15 mins or until cauliflower is tender when poked with a sharp knife.
3. Add mixture to a blender and whizz until smooth then pass it through a sieve if you prefer it smooth. Taste and season if needed. Lightly toast bread and top with blue cheese then put under a hot grill until melted. Ladle soup into bowls and top with a few slices of toast to serve and a sprinkle of freshly ground black pepper and fresh thyme leaves.

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