Sara-Jane's cauliflower and blue cheese soup recipe:
1. Whole cauliflower
1 large onion
Chicken stock
Blue cheese - about 200 g - 350 g ( depends on your taste)
Roux the chopped onion in a bit of butter in your soup pot. Wash and break the cauliflower into florets and place in pot. Add chicken stock - jut enough to over the cauliflower and cook till soft. Use a ' whizz stick' and finely blitz the soft cauliflower. Crumble and add the blue cheese to the mixture and cook through. Taste first, and add some salt if you need. I find the stock and the cheese already salty enough, so I don't add. Serve with croutons or toasted Turkish bread. Very easy, but full of flavor!
