Waitrose
Cauliflower and Stilton Soup
- Print A4 A5
- Save to your scrapbook
- Email recipe to a friend
- Write note
Email this recipe to a friend
Send a link to this recipe to a friend or to your own e-mail address as a reminder
* mandatory
Cauliflower and Stilton Soup
A simple cauliflower soup flavoured with celery and nutmeg, finished with a blue cheese cream. Perfect with Welsh rarebit or Glamorgan sausages as a light supper. Trim the cauliflower and divide into florets
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
-
50 minutes
- Serves:
- 4 - 6
Ingredients
- 1 smallish cauliflower
- 50g butter
- 2 medium onions, finely chopped
- 1 medium potato, peeled and diced
- 1 stick celery, finely sliced (save the leaves)
- Sea salt
- Freshly ground black pepper
- 568ml carton milk
- Freshly grated nutmeg To finish
- To finish
- 100g Stilton, crumbled
- 142ml carton double cream
- Large handful chives
Method
- Heat the butter in a large saucepan over a medium-low heat, add the onions and sweat gently until soft - don't let it brown. Add the cauliflower, potato and celery, along with 600ml water. Bring to the boil, add a little salt, turn down the heat, cover and simmer for 20-30 minutes until the cauliflower is perfectly tender. Add the milk and liquidise until very smooth. Taste and season with nutmeg and pepper.
- When ready to serve, reheat the soup until piping hot. Meanwhile, liquidise the Stilton with the cream and chives (saving a few for a garnish) and a ladleful of the hot soup; taste and season. Serve the soup in bowls, topped with a swirl of the cheesy green cream - an elegant contrast of flavour and colour. Finish with sprig of celery leaf and a few snips of chives.
This recipe was first published on Waitrose.com in September 2002
Follow us on ...
Waitrose
Useful information
About us
Terms of service
Our other websites
© 2012 Waitrose
Comments and images
Add your comment and share your thoughts and pictures with others.
No comments have yet been made
Back