Cauliflower Soup with Stilton Cheese

This was just ok -- and it could I think have been so much better with just a few changes. I did make a few changes based on some of the recipe reviews at epicurious, specifically increasing the amount of cauliflower and omitting the cornstarch. I also used a mix of leek and onion rather than only onion. So far, so good.

But the soup just needed a greater depth/complexity of flavour. I would do this soup again because the cauliflower/stilton combination has potential, but next time I'll add some thyme and a bay leaf to the soup while it's simmering ... and some nutmeg when the cream is added. And maybe add white wine or vermouth between the saute and the simmer phase.

Note: we finished up the rest of this soup two or three days later and the flavor definitely deepened and improved in the fridge.