Stilton Cauliflower Soup
Geoffry Le Cher
With this dish, the funk-factor of the Stilton is mellowed by the creamy cauliflower and the result blends together to make it an excellent accompaniment to any sandwich I can think of… except maybe PB & J.
Here I served the soup with a big-boy version of a BLT, using pepper bacon, arugula, tomato and avocado on chipotle mayo slathered whole wheat wrap, but feel free to expand your own horizons and try it with your favorite sandwich.
- 1 lb
- frozen cauliflower florets
- 1/2 stick
- unsalted butter
- medium onion, chopped
- leek (white and pale green parts only), chopped
- 3/4 c
- chopped celery
- 1/4 c
- ap flour
- 3 c
- vegetable broth
- 1 c
- whole milk
- 5-6 oz
- stilton cheese, crumbled
- ground white pepper
- fine chopped chives (garnish)
- crouton round (garnish)
How to Make Stilton Cauliflower Soup
- 1Thaw cauliflower florets in medium pot of warm salted water, drain well. Reserve 1 cup of florets.
Melt butter in heavy large saucepan over medium heat. Add onion, leek, celery, and remaining cauliflower. Cover and cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add flour and stir 2 minutes. Gradually stir in vegetable broth.
Add 1 cup milk. Bring mixture to a boil. Reduce heat. Cover partially and simmer until vegetables are very tender and soup thickens, stirring occasionally, about 20 minutes. Puree soup in blender in batches until smooth. Return to same saucepan. Bring soup to simmer, thinning with more milk, if desired.
Gradually add Stilton, stirring until melted. Add the reserved cauliflower and season to taste with white pepper.
Ladle soup into bowls. Garnish with chives and crouton and serve.