* 1 large Cauliflower
* 1 large Onion
* 1 Garlic clove
* 25 g Butter
* 2-3 sprigs Thyme
* 1.4 Litres Chicken or Vegetable stock
* 100g gruyère cheese
* Small bunch of Flat-leaf parsley
* 150ml Cream or Milk
* 50g Belazu green tapenade

===Method===
* Cut the cauliflowers into florets and chop the remaining stalk into 0.5cm Dice. Peel and finely chop the Onion and Garlic.
* Melt the Butter in a large pan, add the Onion, Garlic and Thyme sprigs and cook over a low heat until softened but not coloured.
* Add the Cauliflower florets and Stock, bring to the Boil, reduce the heat and Simmer for 15-20 minutes until the florets are tender.
* Remove from the heat and leave to cool.
* Bring a small pan of Salted water to the Boil, add the chopped Cauliflower stalk and cook for a minute or two until tender. Drain and refresh with cold water. Drain again and set aside.
* Coarsely grate the gruyère and chop the Parsley.
* Pick out the Thyme and blend the Soup in batches until very smooth.
* Season well and pour back into the pan. Reheat with the Cream or mile, adding the Blanched Cauliflower stalk and Parsley at the end and check the seasoning.
* Ladle the Soup into bowls, stir a spoonful of tapenade into each and scatter with a little Grated gruyère.
(''Annie Nichols in The Sunday Telegraph-Stella''))
===Belazu products used in this recipe===
* [http://www.mybelazu.com/details/green-tapenade.html Belazu Green Tapenade]
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