½ cauliflower, broken into rough florets (Ettrick Gardens)
Half a head of garlic
1L vegetable stock, hot
100g blue cheese (suggested vendors Whitestone cheese or Evansdale Cheese)
Hazelnuts to garnish (Hazelnut Estate)
Toss the cauliflower and garlic in a little olive oil and a generous pinch of salt and roast in a moderate oven (170°C) for 45min. When the tips of the cauliflower are only just tinged nut brown the job is done. In a large pot puree the cauliflower, garlic and stock. Crumble in the cheese and puree again. Add more or less stock to achieve desired consistency. This soup often benefits from a tiny splash of cider vinegar to balance the richness of the cheese. Check seasoning.
This simple pureed soup is perfect for the kind of sudden change in temperatures we’ve felt this past week. While the addition of blue cheese does a lot of the work for you, don’t be tempted to overdo it or the nutty notes of the cauliflower will be lost.