Cream of cauliflower and blue cheese soup

Gavin Victor
50 ml butter
2 leeks, washed, trimmed and chopped
400 g cauliflower florets
500 ml chicken or vegetable stock
250 ml milk
50 ml cream
100 g blue cheese
salt and milled pepper to taste
lightly fried cauliflower florets crumbled blue cheese
Melt butter ina saucepan and sau leeks lightly. Add cauliflower and stock and simmer for 15 minutes, or until cauliflower istender. Add milk and cream andheat through. Purée with blue cheese until smooth. Season to taste, garnish and serve.

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