I found this recipe on Easy Living magazine. I thought it looked so yummy that I wanted to share it with you. I have made stilton and broccoli soup on numerous occasions but never with cauliflower.  I'm going to make it this weekend. I might even add a little saffron or turmeric to extra colour.

Ingredients

• 30g butter

• 1 tbsp olive oil

• 1 leek, cut into thin slices

• 1 small onion, finely chopped

• 2 cloves garlic, crushed

• 1.25kg cauliflower, cut into bite-sized florets

• 1 litre chicken or vegetable stock

• Leaves from 4 sprigs fresh thyme

• 200g stilton, crumbled

• 250ml milk

• Ground white pepper

• 1 baguette, to serve

• 1-2 tbsp chopped chives and creme fraiche to serve

Method

1. Melt the butter and oil in a large saucepan over a medium heat.

2. Add the leek, onion and garlic, and cook, stirring, for about 5 minutes.

3. Add the cauliflower and cook, stirring occasionally, for about 10 minutes, or until softened.

4. Add the stock and thyme, bring to the boil, then reduce the heat and simmer, partially covered, for about 30 minutes.

5. Reduce the heat to low and add the stilton. Stir until softened, add the milk and gently heat through. Season with salt and white pepper.

6. Cut the baguette into diagonal slices, brush with a little olive oil and lay on a baking tray. Bake in an oven heated to 160°C (gas mark 2-3), turning once until crisp.

7. To serve, sprinkle the soup with the chopped chives and a dollop of crème fraîche. Accompany with bread