STILTON, CAULIFLOWER & PEAR SOUP
Step 1 Melt the butter in a saucepan, add the onion and celery and gently soften for 5 minutes.
Step 2 Add the cauliflower and pears. Gently toss and cook over a low heat for 5 minutes.
Step 3 Add the vegetable stock and simmer partially covered for 20 minutes.
Step 4 Remove from heat and add 150g of the stilton. Using a hand blender/food processor whizz the soup until smooth adding seasoning to taste.
Step 5 Next grind the sea salt and sugar together in a pestle and mortar and use to coat the walnuts. Toss the coated walnuts in a hot frying pan for a minute until the coating has disappeared and the walnuts appear toasted. This happens very quickly so keep watching!
Step 6 To serve ladle the soup into bowls, top with the rest of the crumbled Stilton, parsley and a sprinkling of the toasted walnuts.