Cauliflower soup has such a simple and pure flavour and the addition of blue cheese here really pumps up the volume and makes this soup sing.

Serves 6
A good knob of butter
3 shallots, finely chopped
3 sprigs of thyme
1 large potato, diced
1 large head of cauliflower
1 1/2 litres vegetable stock
75g of local blue cheese, crumbled
60ml of double cream

Add the butter to a medium pot over a medium heat until it begins to foam.

Add the shallots, thyme and potato and fry until the shallots are soft. Add in the cauliflower and toss through.

Pour in the stock and bring to the boil, lower the heat and simmer for about 15 minutes or until the cauliflower is tender when pierced with a fork.

Take the soup off the heat and, using a hand blender, blitz until smooth. If you find the soup is too thick just add boiling water until you have the right consistency.

Season with sea salt and black pepper and stir through the cream and half the cheese. Taste the soup to ensure you have the seasoning correct.

Serve in deep bowls with crusty bread and top with an extra sprinkling of crumbled blue cheese.