Creamy Cauliflower And Potato Soup With Blue Cheese Toasts

Ok back to the food now. This is a lovely winter soup and a great way to use up the blue cheese in the fridge that was two weeks past its use by date (hey it's already mouldy, what's a little more?!). This recipe will serve 6-8 and takes about two hours.



1 cauliflower head, chopped up
1/2 a celery, finely chopped
1 large onion, finely diced
4 medium potatoes, peeled and diced
50g of butter
8 cups of chicken stock
1 cup of cream
1 cup of milk
Salt and pepper
2 teaspoons of dried sage
1 cup of fresh parsley, chopped

Bread
Blue Cheese

Melt the butter in a large pot (think about the quantities above, the pot has to be big enough to take all the ingredients). Add onions and celery and cook gently till the onions are transparent.
Add cauliflower and stock and bring to the boil. Turn down the heat and simmer until the cauliflower breaks up after about 30-40 minutes.
Add diced potatoes and top up the stock if required. Cook a further 20 minutes and then add salt, pepper, sage, milk and cream. Cook a further 20 minutes remembering to stir often to prevent sticking and burning. Let the soup cool down slightly and then whizz with a stick blender. Taste and adjust the seasoning to suit then add the fresh parsley and serve.

Thinly slice your bread, we used olive sour dough. Lightly toast and top with slices of creamy blue cheese. Grill till golden brown and serve with the soup. The word of the day de jour is scrumptious.