1. cook onion cauliflower garlic and stock together untill the cauliflower is tender between 20 and 30 mins. strain and retain the stock. puree the cauliflower mixture. 2. Bring the stock to a boil add the kneede butter whisking constantly. 3. Cook for 5 mins untill soup is thick add the pureed mixture back into soup add cream and seasonings. Add gorgonzola stir until melted garnish with the chives and serve.
