Ingredients (4 people)

• 40 g unsalted butter
• 1 kg cauliflower (1 small head)
• 1 litre veggie stock
• 100 g creme fraiche
• 100 g Roquefort blue cheese
• sea salt & freshly ground black pepper

To serve

• extra virgin olive oil
• chopped chives
• crusty French bread or walnut sourdough

Method

1. Remove core from cauliflower and break into small florets. Melt the butter in a heavy-based saucepan over medium heat. When butter starts to foam add the cauliflower and saute 3-4 minutes — but not too long as you don’t want it to take on any colour.
2. Add the stock and bring to the boil, reduce heat to low and simmer for 20 minutes until cauliflower is very tender. Carefully puree hot soup in until very smooth.
3. Whisk in creme fraiche and divide into serving bowls. Crumble over Roquefort cheese and season with salt and pepper.
4. Drizzle with a bit of olive oil and sprinkle with chives. Serve with crusty bread or walnut sourdough.

https://www.youtube.com/watch?v=jzjqYBfGOig