Cauliflower & Stilton Soup

Ingredients

1.2 Litres/2 pints vegetable stock
450g/1lb mix of cauliflower and broccoli florets
25g/1oz butter
1 small onion, chopped
50g/13/4oz plain flour
600ml/1 pint skimmed milk
75g/23/4oz Stilton, crumbled
salt and freshly ground black pepper

Method

Pour the stock into a large saucepan, bring to the boil then add the cauliflower and broccoli. Simmer until tender. Drain and reserve 600ml/1 pint of the stock. Puree the cauliflower and broccoli.
Melt the butter in a large pan, add the onion and fry for 3-4 minutes until softened, stir in the flour cook for a further minute then gradually add the milk and the stock, stirring continuously until it simmers and has thickened slightly.
Stir in the puréed broccoli mixture and the Stilton, heat through gently, until the cheese has melted, without bringing to the boil. Season well
Serve with a wholemeal roll.