recipe reviews for:

Cream of Cauliflower and Stilton Soup

“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.”

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Reviewed: Nov. 4, 2008

I loved this. The only change that I made was using Camenbert instead of Stilton which is not readily available here.

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KIMOFF

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Reviewed: Sep. 7, 2008

This has become my new comfort food. I had never tried Stilton cheese previously, and it absolutely makes the recipe. I wouldn't suggest using blue cheese as a substitute, it doesn't work as well. This is definitely a keeper, especially in the coming winter months.

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LYNCUCU

Home Town: Rockledge, Florida, USA

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Reviewed: Jan. 6, 2008

This soup was great! I used Danish Blue Cheese instead of Stilton, and it definitly had a more powerful flavour. However I found with the leftovers the next day, the blue cheese taste was much stronger so I would probably use a milder blue cheese next time. The flavour seemed to heighten!

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jdb331

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Reviewed: Oct. 28, 2007

This was very good. I made several ,only because I did'nt have the items on hand.Used shallots,omitted the leeks.Used 1 cup of half and half.Also used four slices of smoked Fontina cheese,which really added to the flavor. I also just mashed the cauliflower and potato right in the pot,so much easier,I like my soup with a little texture.

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TWABER

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Reviewed: May 26, 2007

I made the soup strictly by the recipe. After all ingredients were cooking, I decided that I wanted the soup a little creamier. I added another 1/2 c. of heavy cream. This is a really great recipe, for soup lovers. thanks, Ken Ken

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Ken

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: New Port Richey, Florida, USA

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Reviewed: May 17, 2007

Didn't use cauliflower for garnish. so that cut out step 1. Used 1 big onion because I didn't have a leek.Used 1 cup instant rice and 1 cup of water for the potato. Added 2 carrots cut in 1" or so chunks. Did not use any oil, just put cauliflower through broth and carrots, peppers and salt in a soup pot. Cooked til cauliflower was tender. Removed most of it to food processor and pureed. Returned to pot and added sherry, cream and 4oz of blue cheese instead of the Stilton. Very tasty!

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DECAR48

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Reviewed: Apr. 27, 2007

Very good- left out the potato, and added more cream....not sure if I'll make it again, but it was a nice change for us.

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

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Reviewed: Mar. 18, 2006

I think this is the best recipe i've found for cauliflower and blue cheese. I used approx. 1kg cauliflower head (before the leaves and stalk were removed) and as stilton was sold out in my supermarket this evening, i used 150g castello blue, which isn't as crumbly - but has the same mild creamy taste as blue stilton. (I'm going to experiment with Danish blue next time) ;) I also used a little less pepper (I crushed 1 tsp of white and 1 tsp of black pepper corns, and used about 3/4 of the total). The sherry addition really adds to the taste. :) Will definitely be reusing this one. :) update: okay, i've since tried this with stilton which i find just isn't strong tasting enough, and also with danish blue - which turned out to be the exact flavour i was looking for. :) so if you're a blue cheese lover, danish blue's your man! :)

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rua

Cooking Level: Expert

Home Town: Kilkenny, County Kilkenny, Ireland

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Feb. 13, 2005

My prep time was a little bit longer than 15 min. Also, I must of had a very large head of cauliflower because I needed more broth (used vegetable broth). I don't care for sherry, used a good dry red wine instead. Very happy with this soup, using a hand blender makes it even easier!

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Mar. 28, 2004

I so looked forward to making this but was very disappointed. Nice base for a cauliflower soup and had a nice peppery kick but although I tripled a good English Stilton I had purchased, the recipe was bland. I will use the base again but maybe cut back on the vegetables to let the cheese flavor come through.

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FIREBALL2000

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Reviewed: Feb. 18, 2004

This soup is wonderful, especially if you love Stilton, as I do! It was quite an easy recipe as well....I pureed the soup with my immersion blender. Yum!

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TMFOSSHAGE

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Reviewed: Dec. 26, 2003

I have served this soup to several groups of people and all rave about it. Definitely 5 stars! Be sure to use the Stilton. I tried other cheeses thinking they would be better, but only the Stilton really gives it zip.

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AYODALY

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Reviewed: Dec. 8, 2003

This is an excellent soup for a rainy day. I suggest reserving more cut cauliflower to add to the soup after blending.

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MIKE MARTINIS

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Reviewed: Dec. 8, 2003

I have now used this recipe three times - each one a success. It is truly delicious and has a very elegant finish. Highly recommended especially apres ski! Suey in Toronto

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SUE WEBB-SMITH

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Reviewed: Dec. 8, 2003

This is absolutely delicious. The size of the cauliflower head in proportion to the amount of Stilton is important, as it's easy for the cheese flavor to be overpowered (which you really don't want to happen with an ingredient that expensive). Some recipes for this use heavy cream, which of course, is always good. I ate this with fresh homemade bread;a perfect meal.

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Maudie

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Reviewed: Dec. 8, 2003

Oh how I hate being the black sheep. We thought this was mediocore. Even though I added almost twice as much cheese than called for, it still seemed rather bland, so I added more spices including cayenne. Actually the person I thought would not even touch it was our oldest daughter, as she does not like any kind of blue cheese, however, I didn't tell her was was in this soup and she thought it was pretty good.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 8, 2003

This is a very luxurious soup- it's rich enough to stand alone for dinner. Be forewarned though, that if you haven't been professionally trained in culinary school, the prep time will probably take a bit longer than 15 minutes, so plan ahead!

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MELISSACORLEY

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Reviewed: Dec. 8, 2003

Found this recipe really tasteless. Extremely bland. I followed the recipe exactly, even adding worcestershire and additional spices. Would not make again.

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DOLLYROB

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Reviewed: Dec. 8, 2003

This recipe makes a deliciously flavoured hearty soup. We were scraping our bowls. Next time I'll double the recipe. (I used a bit less of the Stilton than called for, as I find a little goes a long way, and I still wanted to taste the cauliflower.)

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Gail R

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Reviewed: Dec. 8, 2003

WOW! This is out of this world!!! My only change to this recipe was to skip the potato for a low(er) carb version. Perfect for these rainy fall days!!

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GoodKitty

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