Cream of cauliflower soup with Roquefort

Directions

1. Get rid of the hard cauliflower inner core but leave few green parts. All well washed, put into a deeper ovenproof dish, pour water and salt. Wash and roughly chop the cauliflower.
2. Place into a deep ovenproof dish, add water and a pinch of salt. Cook cauliflower in a microwave oven on MAX for 15 minutes or until completely soft.
3. Sauté, then simmer onions, celery and leeks in the butter over medium flame until soft. With a slotted spoon transfer cauliflower into a mixer or a blender. Add some cooking liquid (do not throw the water in which the cauliflower was cooked).
4. Add the sautéed vegetables and sour cream. Blend until smooth.
5. Add Roquefort or a similar blue cheese and blend briefly.
6. Adjust the density of the soup by pouring some boiled water (if the consistency is too dense). Season with pepper and sprinkle with chopped chives or grated blue cheese.