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Cauliflower and Stilton Soup
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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.
Comments
This recipe was first published in Sun Sep 01 01:00:00 BST 2002.
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