1. Melt the butter in a large saucepan, add the cauliflower and onions cover and cook gently, stirring occasionally, for 10 minutes until the vegetables are soft but not coloured.

2. Pour in the stock and wine and season lightly. Bring to the boil then simmer, uncovered, for about 15 minutes until the vegetables are quite tender.

3. Allow the soup to cool slightly, then blend to a purée. Return to a clean pan. Reheat gently, but do not allow to boil.

4. Combine the cornflour with the milk then add to the soup. Bring to the boil, stirring constantly and simmer for 2-3 minutes.

5. Remove the rind from the cheese and crumble into the soup. Stir until melted but do not boil. Stir in the cream and mix well. Serve immediately.

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