Web-only recipe: Roasted cauliflower and blue cheese soup

Roasted hazelnuts and crispy bacon make the most wonderful garnish for this soup. You could use just hazelnuts but the combination of both makes this soup really special.

• 1 whole cauliflower, trimmed, outside leaves removed
• 2 tablespoons butter, melted
• salt and fine white pepper
• 6 cups vegetable stock or water
• 100g blue cheese, crumbled
• 3 tablespoons chopped parsley
• 2 cups milk
• ½ cup cream
• Garnish: ½ cup roasted hazelnuts, roughly chopped
• Optional: 4 rashers streaky bacon, diced and cooked in a little oil until crispy

Cut cauliflower into small florets and place in a roasting dish. Drizzle over butter and toss to lightly coat. Spread out in a single layer, season with salt and pepper and pour 1 cup of stock or water into the base of the dish.
Roast at 180?C for about 40 minutes until tender and just starting to caramelize around the edges.

Purée cauliflower with its cooking juices until smooth then transfer to a pot; add the rest of the stock or water, blue cheese, parsley, milk and cream. Bring to a simmer; adjust seasonings to taste. Divide among serving bowls and garnish with crispy bacon and hazelnuts. Serves 6