1 tbsp olive oil
20g Lurpak butter
1 onion finely chopped
½ clove garlic
1 potato peeled and diced
1 small cauliflower (900g)
600 ml chicken broth
100g Castello Danablu blue cheese
Freshly ground pepper
Heat olive oil and butter in a medium pot over medium heat.
Lightly sauté the garlic and onion. Add the diced potato and the cauliflower trimmed and cut into florets.
Add the chicken broth. Season with salt and freshly ground pepper. Turn heat to low and simmer for 20-25 min.
Remove soup from heat. With a hand-held stick blender, mash soup ingredients until velvety. Add 60 of the 100g blue cheese and blend again.
Serve the soup in individual, small bowls garnished with a few crumbles of blue cheese and a few grindings of pepper. Accompany each serving with a thick slice of sourdough, 8-grain bread cut in half.