Blue Cheese and Bacon Soup

Ingredients

25 grams butter
2 leeks (white part only halved lengthways washed well and chopped)
50 grams sliced mushrooms
12 cauliflower (broken into florets)
350 ml chicken stock
75 grams blue cheese
6 slices bacon (cooked and crumbled)

Method

o Heat butter in large saucepan over med heat until foam subsides.
o Add leeks, mushrooms and cauliflower.
o Cover and cook, stirring occasionally for 5 minutes.
o Add stock and bring to boil.
o Lower heat, cover and simmer for 10 minutes.
o Transfer mixture to a food processor.
o Add blue cheese and puree for 1 minute or until smooth.
o Serve immediately with crumbled bacon on top.