Instructions: Cook off onions in a saucepan (with a little butter/oil) until clear/translucent. Add florets of cauliflower, chicken stock, and cracked pepper...stir well.

Bring soup to the boil, and cook until soft. Place mixture into a blender, blend to desired consistency.

Return to the saucepan, add cream or milk to mixture, reheat (being careful not to boil soup as it will curdle). For a final touch, stir in some blue vein cheese.

Serve with cracked pepper and crusty rolls.

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