Cauliflower Soup with Stilton and Caramelized Pear Chutney

Preparation

1. 1
   To make the soup: Pour a little olive oil and the butter into a large saucepan placed over medium heat. Once the butter has melted, add the onions, shallots and the thyme and cook until the onions are soft and translucent – about 5-7 minutes.
2. 2
   Add the cauliflower, bay leaf, stock and season with a good pinch of salt and 5-6 grinds of pepper. Simmer for 20 minutes or until the cauliflower is completely soft.
3. 3
   Remove the bay leaf from the soup, add the Stilton and then process the soup, either in a blender or with an immersion blender, until the soup is completely smooth. Whisk in the crème fraiche and keep the soup warm until you are ready to serve it.
4. 4
   While the soup is cooking, make the chutney. Soak the saffron in a small bowl of hot water with the dried fruit for 10 minutes.
5. 5
   Melt the butter in a medium saucepan and add the pears, honey, thyme and cinnamon stick. Cook for 5 minutes. Add in the dried fruit and saffron and cook for a further 10 minutes until the mixture is soft and golden. Season with a pinch of coarse salt and 3-4 grinds of pepper.
6. 6
   Serve the soup in warm bowls with a spoonful of the pear chutney in the middle of each bowl.