1 cauliflower, roughly chopped into small pieces (main stalk and leaves discarded)
1 small onion, diced
1 medium sized potato, peeled and diced
1 bay leaf
1 vegetable stock cube
200g +/- Fourme D’Ambert (or other blue cheese)
Salt and pepper
Take a medium sized pan and sweat the onion and cauliflower on a medium/low heat with the bay leaf some salt and pepper until softened. Once softened, add the potato and milk. Add the vegetable stock cube with enough water to just cover the vegetables. Simmer for about 30/40minutes, until the vegetables are soft. Add a pinch of freshly grated nutmeg and the cheese, stirring to help the cheese melt. Take the pan off the heat, and using a stick blender, blitz the soup until velvety smooth. If the soup is too thick, add some boiling water then check the seasoning again. If the soup is too thin, leave to reduce on the stove on a low heat. Check the seasoning and serve.