Cauliflower Soup with Blue Cheese

1 medium cauliflower
1 tablespoon unsalted butter
2 smallish yellow onions, peeled and finely sliced
4 thyme sprigs
2 bay leaves
sea salt and freshly ground pepper
4 cups chicken or vegetable stock
1/2 cup Blue Cheese cheese (try Great Hill Blue from the Farm Shop)
1/3 cup creme fraiche
parsley for garnish

 Remove the outer leaves from the cauliflower and break it into small florets (don't bother to remove the stalk - it only adds to the flavor). Set aside. Melt the butter gently in a large pot over medium heat. Add onions and sweat gently until translucent. Add cauliflower, thyme and bay leaves. Season with a little salt and pepper. Pour in the stock, stir and bring to a simmer. Cover and simmer for 20 minutes or so, until the cauliflower is very soft. Crumble in the Gorgonzola and stir over a low heat until it has melted into the soup. Add the creme fraiche and stir to combine. Pick out the bay leaves and thyme stalks, then blend the soup until really smooth. Return the soup to the pan and reheat gently. Taste and add a little more salt and pepper if you think it needs it. Serve topped with chopped parsley. Serves four.

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