cauliflower and stilton soup

1 onion, finely chopped

1 cauliflower head, broken into small florets

1 litre chicken stock

250g stilton 

• Melt a knob of butter with a glug of olive oil and fry the onion until softened.
• Add the cauliflower florets and stock.
• Bring to the boil, then lower the heat and simmer until the cauliflower is softened.
• Allow to cool slightly and whizz in a blender.
• Return to the hob, warm through and stir through the cheese until melted.