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Cream or Milk
Blue Vein Cheese; (optional)
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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