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This soup is pale, subtle and sophisticated and complements a main course of red meat or game. You can of course use any kind of leftover cheese for informal occasions.

Serves 4

55g/2oz organic butter

1 large onion, finely chopped

1 small cauliflower, trimmed and cut into florets

½ tablespoon allergy-free vegetable bouillon powder

1 litre/4 cups boiling filtered water

115g/4oz organic Roquefort cheese, crumbled (do not use a strong cheese)

125ml/½ cup organic cream

Sea salt and freshly ground black pepper

1 tablespoon chopped fresh chives

Melt the butter in a pan over moderate heat, add the onions and cook until soft. Add the cauliflower and cook for 5 minutes, stirring frequently so that the vegetables don’t brown. Add the bouillon powder and the hot water and simmer at bubbling point for about 20 minutes.

Cool slightly before blending with the crumbled cheese and cream. Return to the pan and season with salt and pepper. Serve piping hot with a sprinkling of chives.