Melt the butter in a deep medium-sized pot over medium heat. Add the onion and garlic and fry for 4-5 minutes until soft, but do not allow to colour.
Add the cauliflower, bay leaf, and enough water to cover. Bring to the boil; add potato and season with salt to taste. Simmer for 15-20 minutes.
Remove from the heat, remove the bay leaf and discard. Puree the soup with a stick blender or food processor. Pour the soup back into the pot and stir in the crème fraiche, mustard and a pinch of white pepper. Return to the heat and bring back to the boil.
Serve soup in bowls, top with cheese, hazelnuts and oregano.
100 grams Lewis Road butter
1 large onion peeled and chopped
3 cloves of garlic peeled and crushed
1 large cauliflower, broken into florets, plus extra to roast and garnish soup (optional)
1 bay leaf
1 large potato, peeled and chopped
4 tablespoons Zany Zeus creme fraiche
1 1/2 tablespoons Delouis fils dijon mustart
Ground white pepper
200 grams cheddar, grated
Hazelz roasted hazelnuts, chopped
Fresh oregano, finely chopped