1. Put the cauliflower, bay leaf and salt into a pan and add just enough water to cover.

2. Bring to the boil, cover and cook for 7 minutes.

3. Drain, reserving the liquid.

4. Meanwhile, melt the butter and fry the onion and potato for 5 minutes until soft but not browned.

5. Blend in the flour and cook, stirring continously for 2 minutes.

6. Blend in the milk and bring to the boil, stirring.

7. Add the cauliflower, reduce the heat and simmer gently until tender.

8. Puree in a blender then return to the pan and stir in enough of the reserved liquid to obtain the consistency you prefer.

9. Check and adjust the seasoning to taste and reheat before serving.

Serves 6.