Cauliflower Soup With Blue Cheese - cooking recipe

Ingredients

2 tablespoons olive oil
8 sprigs oregano, leaves stripped and chopped
1 brown onion, chopped
3 garlic cloves, crushed
900 g cauliflower, trimmed and roughly chopped
250 g potatoes, peeled and chopped
1 1/2 liters chicken stock
160 g blue cheese
sea salt and black pepper
250 ml single cream

Preparation

Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 3-4 minutes or until golden.
Add the cauliflower and potato and cook, stirring, for 2 minutes. Add the stock, increase the heat to high, and bring to the boil. Cook for 18-20 minutes or until potato and cauliflower are tender.
Add half the cheese, salt and pepper to taste and, using a hand blender, process until smooth.
Stir through the cream and oregano.
Top with remaining cheese, crumbled, to serve.