Cauliflower soup with blue cheese and bacon

Hearty soups are just the ticket for cold winter nights, and at their peak now in the winter garden are broccoli, cauliflower and kale. Parsnips will be good for harvesting soon too, as they’re at their sweetest after a frost – and we’ve had a few of those lately. One of our favourite winter fares is cauliflower soup with blue cheese and bacon. If you’re not a blue cheese fan, try mature Cheddar cheese instead.

Cauliflower Soup with Blue Cheese and Bacon

1-2 tablespoons oil
3 rashers bacon
4 cloves garlic, finely chopped
1 onion, finely chopped
1 tablespoon butter
1 large potato, peeled and cut into large cubes
1 cauliflower head, cut into small florets
1 teaspoon smoked paprika
¼ teaspoon freshly grated nutmeg
salt and freshly ground pepper
4 cups chicken stock
Your favourite blue cheese

1. Pour oil into large saucepan, turn on heat and fry bacon until crispy. Remove bacon and set aside.

2. Sauté garlic and onion in bacon fat until softened.

3. Add butter, potato, cauliflower, smoked paprika, nutmeg, salt and pepper and cook for 2 minutes.

4. Add stock, bring to the boil, then simmer for about 20 minutes, or until the potato and cauliflower are tender. Remove from heat and set aside to cool slightly for 10 minutes.

5. Blend soup, in batches, until smooth.

6. Reheat. Taste and season with more salt and pepper if required. Serve topped with crumbled blue cheese, crumbled bacon and a sprinkle of smoked paprika.