Featuring - Pyengana St Columba blue cheese, Meander Valley Dairy butter

Serves 4-6

Adding Pyengana St Columba blue cheese to this cauliflower soup adds a level of luxury to an otherwise humble soup. Make sure to cut cauliflower small for cooking, it minimises cooking time but also means the cauliflower cooks much faster and retains a lovely element of freshness that works so well with the rich blue cheese.

Ingredients

>[?100g unsalted butter, chopped
3 medium size brown onion, coarsely chopped
4 cloves of garlic, finely chopped
1kg or about 2 medium size cauliflower, cut down into a finely diced
1L chicken or vegetable stock
150g Pyengana Dairy St Columba blue cheese, crumbled

Method

1. Heat a large pot over medium heat. Melt the Meander Valley Dairy butter then add onions and salt.
2. Stir the onions occasionally and cook until they are soft, for about 10 minutes add garlic and cook for a further 2 minutes. Place cauliflower in the pot, cover with chicken stock and bring to the boil. Once boiling turn down heat to a simmer and allow to cook for about 15 min or until cauliflower is soft.
3. Once cauliflower is cooked, blend soup until silky smooth, you can adjust consistency to your desired thickness with more stock or milk.
4. Return soup to a clean pot and crumble in Pyengana Dairy St Columba blue cheese, stir to combine. Adjust seasoning to your liking.
5. Serve with Pyengana St Columba blue cheese crumbled over the top, black pepper, chives and olive oil