g baguette, sliced Country Range Extra Virgin Olive Oil
g Stilton cheese salt and pepper to taste
1
Step 1
Cut out the stalks of the cauliflower and chop into small pieces.
2
Step 2
In a large saucepan, gently fry the chopped onion and shallots in the butter with the thyme, garlic and dill.
3
Step 3
Add the cauliflower pieces and bay leaves and continue to cook for a further 2 minutes.
4
Step 4
Cover with milk and simmer for 20 minutes. Remove a few florets of cauliflower and set aside to use for decoration.
5
Step 5
Season the cauliflower mixture to taste and puree to a smooth consistency.
6
Step 6
Meanwhile, toast the bread and drizzle with a little oil. Sprinkle with the cheese and grill until golden and bubbling. Serve the soup garnished with the cauliflower florets and stilton croutons on the side.
Ingredients
2 g small cauliflowers
1 g onion, chopped
2 g shallots, finely chopped
75 g Country Range Butter
1 tsp Country Range Dried Thyme
2 tsp Country Range Minced Garlic
1 tsp Country Range Dill Tops
2 g Country Range Bay Leaves milk, to cover
1 g baguette, sliced Country Range Extra Virgin Olive Oil