In winter a pot of soup was usually made each week. In the early years Mum made it by boiling bones, vegetables and a split pea mix together, cooling, removing the bones and fat and then reboiling to serve. The soup was full of vegetables and small pieces of meat and was almost a meal in itself. With the advent of tinned soup and stock cubes this process became quicker and easier, with more flavour combinations. This recipe with the blue cheese was something quite different for Mum.

CAULIFLOWER SOUP

• 1 cauliflower
  
• 1 onion
  
• 2 potatoes
  
• 2 rashers of bacon, chopped
  
• 3 chicken stock cubes
  
• 125g blue cheese
  
• Cream to serve, if desired
  

Chop the cauliflower, onion and potatoes. Fry onion and bacon, add cauliflower and potatoes. Barely cover with water, add 3 chicken stock cubes – boil until tender, then blend. If liked add blue cheese before serving. Serve with a swirl of cream.