Ingredients

* 2 tbsp olive oil
* 2 tbsp butter
* 3 clove garlic, finely chopped
* 3 shallots, finely chopped
* 2 bay leaves
* 250ml dry white wine
* 3 sprig thyme, chopped
* 2-3 potatoes, peeled and cubed
* 1 cauliflower, cut into small pieces
* 750ml chicken stock
* 500ml milk
* 1/2 tsp nutmeg, grated
* pinch of freshly ground white pepper
* 250 ml whipping or double cream
* 150 g crumbly cheese
* salt, and freshly ground black pepper

For the warm apple compote:

* 1 Granny Smith apple
* 1 dessert pear, peeled and cored
* 1 tbsp lemon juice
* 30g butter
* 1 tbsp sugar
* 3 tbsp cider
* 1 tbsp cider vinegar
* salt, and freshly ground black pepper
* 1 tbsp parsley, chopped

For the cheese croutes:

* 8 slices of country bread
* olive oil, for drizzling
* 50 g crumbly cheese

Method
1. Place the oil and butter into a large pot set over medium heat. Sweat the garlic and shallots until soft. Add the bay leaves, thyme, wine, potatoes and cauliflower. Add the stock and bring to a boil.

2. Pour in the milk, season with nutmeg and white pepper, and simmer until tender, about 15 minutes. Add cream and cheese to the soup.

3. In a food processor, purée in batches and return to the pot. Gently warm the soup and season with salt and pepper.

4. Cut the apple and pear into 1cm cubes and sprinkle with lemon juice.

5. Melt the butter in sauté pan on medium-high heat until it begins to foam. Add the apple, pear and sugar and fry quickly, stirring, until the mixture begins to brown and caramelise, about three minutes. Add the cider and vinegar and reduce slightly for one minute.

6. Remove from the heat, add the parsley, and season.

7. Drizzle the bread with olive oil and grill until crisp. Divide the cheese between the slices of toasted bread and return to the grill. Remove when the cheese is bubbling and melted.

8. Ladle the soup into bowls, add a generous spoonful of compote to each, and garnish with a cheese croute. Serve hot.