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15 mins 20 mins 2 1 small head of cauliflower 1 leek, roughly chopped 15g butter 500ml vegetable stock 50g Isle of Wight blue or another blue cheese, crumbled Roughly chop 1 small cauliflower head ...

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Step Blanch the reserved florets and leaves in hot water and drain. Pour the soup into warmed bowls and scatter on the blanched cauliflower and leaves. Season to taste.