Cream of Cauliflower and Stilton Soup
Description
This cauliflower soup with Stilton is thickened with potato, celery, and leeks to make a creamy and very comforting soup on a dull, damp 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
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1 baking potato, thinly sliced
•
1/4 cup dry sherry
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1 teaspoon white pepper
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1 teaspoon black pepper
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1 teaspoon salt
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1/2 cup milk
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1/2 cup heavy cream
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3 ounces Stilton cheese
•
1/4 cup chopped fresh parsley
Directions
1
Separate 3/4 cup of cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water and set aside for garnish.
2
Heat oil in a large saucepan over medium heat. Add celery, leek, onion, and garlic; cook and stir until tender, about 5 minutes. Add chicken broth, remaining cauliflower, potato, and sherry. Bring to a boil; simmer over low heat, stirring occasionally, until potatoes and cauliflower are tender. Remove from heat.
3
Purée cauliflower mixture in batches using a food processor or blender; transfer to a soup pot over medium-low heat. Season with white pepper, black pepper, and salt. Stir in milk and cream, then crumble in Stilton cheese. Heat through, but do not boil.
4
Ladle into bowls, and garnish with reserved cauliflower pieces and chopped fresh parsley.