CREAM OF CAULIFLOWER AND STILTON SOUP
This recipe comes from Bon Appetit, February 1996. The magazine indicated that it was British/Scottish in origin.
Provided by breezermom
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Blanch 1 cup cauliflower florets in medium pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Rinse under cold water; drain well. Set aside.
- 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. (Cauliflower and soup can be prepared 1 day ahead. Cover separately and refrigerate. Bring cauliflower to room temperature before using.)
- Bring soup to simmer, thinning with more milk, if desired. Gradually add Stilton, stirring until melted. Season to taste with white pepper and salt.
- Ladle soup into bowls. Garnish with reserved cauliflower and serve.
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