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Cream of Cauliflower and Stilton Soup

SUBMITTED BY: Sean Semone

"I first experienced this great soup (the Stilton makes all the difference) on my honeymoon at a little cafe and bookstore near the train station in Edinburgh, Scotland. The day was damp, misty and cool and we were tired from a long train trip from London. I encourage you to enjoy this on a similar day along with some good chunks from a baguette."
RECIPE RATING:
The reviewer gave this recipe 19 stars. This recipe average a 4.2 star rating.
Read Reviews (18)
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  1 Hr

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 head cauliflower, chopped
  • 1 tablespoon vegetable oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 leek, chopped
  • 3 stalks celery, chopped
  • 1 baking potato, thinly sliced
  • 2 cups chicken broth
  • 1/4 cup dry sherry
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 cup heavy cream
  • 3 ounces Stilton cheese
  • 1/4 cup chopped fresh parsley

DIRECTIONS

  1. Separate 3/4 cup of the 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 onion, garlic, leek and celery. Cook, stirring, until tender, about 5 minutes. Add potato, chicken broth, uncooked cauliflower and sherry. Bring to a boil, then simmer over low heat, stirring occasionally until potatoes and cauliflower are tender. Remove from heat.
  3. Puree the cauliflower mixture in batches using a food processor or blender, and transfer to a soup pot over medium-low heat. I like 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 through, but do not boil.
  4. Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2003 by MIKE MARTINIS
This is an excellent soup for a rainy day. I suggest reserving more cut cauliflower to add to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2003 by Maudie
This is absolutely delicious. The size of the cauliflower head in proportion to the amount of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2003 by SUE WEBB-SMITH
I have now used this recipe three times - each one a success. It is truly delicious and has a... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2003 by LINDA MCLEAN
Oh how I hate being the black sheep. We thought this was mediocore. Even though I added almost... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2006 by rua
I think this is the best recipe i've found for cauliflower and blue cheese. I used approx.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2003 by MELISSACORLEY
This is a very luxurious soup- it's rich enough to stand alone for dinner. Be forewarned... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2003 by GoodKitty
WOW! This is out of this world!!! My only change to this recipe was to skip the potato for a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2003 by Gail R
This recipe makes a deliciously flavoured hearty soup. We were scraping our bowls. Next time... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2007 by Ken
I made the soup strictly by the recipe. After all ingredients were cooking, I decided that I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 17, 2007 by DECAR48