Cream of Cauliflower and Stilton Soup Popular Recipes

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Cream of Cauliflower and Stilton Soup

"I first experienced this notable soup (the Stilton makes all the difference) on my honeymoon at a touch cafe and bookstore near the educate station in Edinburgh, Scotland. The day was damp, misty and funky and we have been tired from a long teach ride from London. I encourage you to experience this on a similar day along with a few desirable chunks from a baguette."

Ingredients :

1 head cauliflower, chopped
1 tablespoon vegetable oil
1 yellow onion, chopped
2 cloves garlic, chopped
1 leek, chopped
three stalks celery, chopped
1 baking potato, thinly sliced
2 cups fowl broth
1/4 cup dry sherry
1 teaspoon white pepper
1 teaspoon black pepper
half of cup milk
1 teaspoon salt
half cup heavy cream
three ounces Stilton cheese
1/four cup chopped sparkling parsley

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H

Separate three/four cup of the cauliflower florets and vicinity them in a pan of boiling water. Boil for 2 to three mins, then rinse underneath cold water, and set apart for garnish.
Heat oil in a massive saucepan over medium warmth. Add onion, garlic, leek and celery. Cook, stirring, till gentle, about five minutes. Add potato, chook broth, uncooked cauliflower and sherry. Bring to a boil, then simmer over low warmness, stirring from time to time until potatoes and cauliflower are soft. Remove from warmness.
Puree the cauliflower aggregate in batches the usage of a food processor or blender, and transfer to a soup pot over medium-low warmth. I adore it smooth but still with little tiny bits in it. Season with white pepper, black pepper and salt. Stir in the milk and cream, then crumble in the Stilton cheese. Heat via, but do no longer boil.
Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.

Notes :

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