Preparation time: 10-15 minutes
Cooking time: 30 minutes
The first recipe I tried from New Covent Garden Book of Soup for All Seasons - my husband, who dislikes blue cheese and mustard, claimed it's the best soup he's ever had!
Heat the oil in a pan and fry the onions until softened (try not to let them colour).
Add the flour then cook for a further minute. Gradually add the stock and the milk, stirring all the time. Add the cauliflower and bring to the boil. Cover and simmer for approx 20 minutes until the cauliflower is tender. Remove from the heat and add the cheese, stirring until it has melted. Blend until smooth. Return to the pan and heat gently, season with salt and pepper, then stir in the mustard. Serve straightaway.
Can be refrigerated or frozen. Allow to defrost thoroughly before reheating.