Cauliflower & Blue Cheese Soup
A perfect autumn soup
1 head cauliflower
Chicken stock (homemade preferably)
Roquefort blue cheese (from Country Cheese Company)
Bring a large pot of salted water to the boil and add the washed cauliflower head (you can remove the florets individually for faster cooking) Cook until tender and almost falling apart.
Drain water and add chicken stock to the cauliflower, about 2 cups.
Add another cup of milk and this should cover the cauliflower florets. Bring to a medium boil and simmer on very low, keep an eye on it as milk has a tendency to either burn at the bottom or overflow out of the pot.
Before serving, allow the mixture to cool slightly and add to a blender or use a hand held blender pureeing it all to a smooth puree. It should be creamy and not runny. Add a splash of heavy cream (maybe 1/2 cup)
Add black or white pepper to taste.
Serve in bowls with a crumbling of blue cheese over top