Half oz butter
1 onion, chopped
1 cauliflower broken into florets
1 pint light stock
1 bouquet garni
Salt and pepper
1 tablespoon cornflour
Half pint milk
4 oz blue Stilton, crumbled
Chopped parsley to garnish
Melt the butter in a pan, add the onion and fry until soft. Add the cauliflower, stock, bouquet garni and salt and pepper to taste. Bring to the boil, cover and simmer for 15 minutes; cool slightly.
Remove the bouquet garni. Sieve or process in an electric blender until smooth.
Blend the cornflour with 2 tablespoons of the milk. Add to the puree with the remaining milk. Bring to the boil again, stirring.
Remove from the heat and stir in the cheese.
Pour into warmed individual soup bowls and garnish with parsley. Serve immediately.