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Cream of Cauliflower and Stilton Soup
Cream of Cauliflower and Stilton Soup
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Creamy cauliflower soup with tangy Stilton cheese, enriched with potatoes, celery, and leeks for a warm and cozy meal on a dreary day.
Ingredients:
  • 1 head cauliflower, chopped
  • 1 tablespoon vegetable oil
  • 3 stalks celery, chopped
  • 1 leek, chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2 cups chicken broth
  • 1 baking potato, thinly sliced
  • 0.25 cup dry sherry
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 0.5 cup milk
  • 0.5 cup heavy cream
  • 3 ounces Stilton cheese
  • 0.25 cup chopped fresh parsley
Instructions:
  • Prepare 3/4 cup of cauliflower florets and blanch in boiling water for 2 to 3 minutes. Refresh in cold water and reserve for garnish.
  • In a large saucepan over medium heat, sauté celery, leek, onion, and garlic in oil until tender, about 5 minutes. Stir in chicken broth, cauliflower, potato, and sherry. Bring to a boil, then simmer until potatoes and cauliflower are tender, stirring occasionally. Remove from heat.
  • Blend the cauliflower mixture in batches until smooth in a food processor or blender. Transfer it to a soup pot over medium-low heat. Add white pepper, black pepper, and salt for seasoning. Stir in milk and cream, then crumble in the Stilton cheese. Heat everything through, being careful not to boil.
  • Serve the soup in bowls, and top with the remaining cauliflower pieces and freshly chopped parsley.

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