2 leeks, washed, trimmed & chopped
400g cauliflower florets
500ml vegetable stock
100g blue cheese
salt & freshly ground black pepper to taste
extra blue cheese to garnish
- Melt the butter in a saucepan and sauté the leeks lightly.
- Add the cauliflower and stock and simmer for about 15 minutes, until the cauliflower is tender.
- Add the milk and cream and heat through.
- Add the blue cheese and puree until smooth.
- Season to taste and garnish with crumbled blue cheese and serve.