The tangy saltiness of crumbled Roquefort cheese plus the smooth silkiness of this creamy cauliflower soup equals a culinary match made in heaven. If you can find a good-quality loaf of walnut sourdough, serve it alongside. The richness and crunch of walnuts is a classic accompaniment to blue cheese.
40 g unsalted butter
1 small head cauliflower (about 1 kg), core removed, cut into small florets
1 litre White Chicken Stock (see page 204)
100 g creme fraiche
100 g Roquefort cheese, crumbled
sea salt and freshly ground black pepper
extra virgin olive oil, finely chopped chives and walnut bread (optional), to serve
1 Melt the butter in a heavy-based saucepan over medium heat. When the butter starts to foam, add the cauliﬂower and stir for 3–4 minutes – you do not want it to take on any colour. Add the stock and bring to the boil, then reduce the heat to low and simmer for 20 minutes or until the cauliﬂower is very tender.
2 Puree the soup in a blender until smooth. Whisk in the creme fraiche, then sprinkle over the Roquefort cheese and season to taste with salt and pepper. Drizzle with olive oil and sprinkle with chives.
Serve with walnut bread, if desired.