cauliflower and stilton soup
1 onion, finely chopped
1 cauliflower head, broken into small florets
1 litre chicken stock
- 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.