Ingredients for Cream Of Cauliflower And Stilton Soup
- 3 cups cauliflower, cut into florets (reserve 1 cup for blanching)
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 leek, chopped (white and light green parts only)
- 2 stalks celery, chopped
- All Purpose Flour
- 4 cups vegetable broth
- 1 cup milk, plus more as needed
- Stilton Cheese
- Freshly ground white pepper, to taste
- Salt, to taste
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How to Make Cream Of Cauliflower And Stilton Soup
- Blanch 1 cup cauliflower florets in a medium pot of boiling salted water until crisp-tender (about 2 minutes).
- Drain the cauliflower and rinse under cold water. Drain well and set aside.
- Melt 2 tablespoons of butter in a heavy large saucepan over medium heat.
- Add 1 medium onion (chopped), 1 leek (chopped white and light green parts only), and 2 stalks celery (chopped) along with the remaining cauliflower (about 2 cups, chopped).
- Cover and cook until the onion is tender but not browned, stirring frequently (about 8 minutes).
- Stir in 2 tablespoons of all-purpose flour and cook for 2 minutes.
- Gradually whisk in 4 cups of vegetable broth.
- Add 1 cup of milk.
- Bring the mixture to a boil, then reduce heat, partially cover, and simmer until the vegetables are very tender and the soup has thickened (about 20 minutes), stirring occasionally.
- Carefully puree the soup in a blender in batches until completely smooth.
- Return the soup to the saucepan.
- Bring the soup to a simmer, adding more milk if needed to reach desired consistency.
- Gradually stir in 4 ounces of Stilton cheese, stirring until melted and creamy.
- Season generously with freshly ground white pepper and salt to taste.
- Ladle the soup into bowls and garnish with the reserved blanched cauliflower florets. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
18g
Fat
63g
Carbs
7g
