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: Apr. 2, 2012

We love cauliflower so we were really looking forward to trying this recipe. However, that amount of celery overwhelmed the cauliflower flavor, and the final product was way too spicy hot. I would recommend less celery, and way less pepper!

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drpatty

Reviewed: Mar. 22, 2011

This is good, but in small batches. The stilton is strong and a little goes a long way. I think it would be great as a side dish, but not as a main soup.

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KIMGEO

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Cooking Level: Expert

Living In: Hoffman Estates, Illinois, USA

Reviewed: Nov. 23, 2010

I wanted to give my version of this 3 1/2 stars but didn't have option. My husband says give it an 80/100 :) I used extra fingerling potatos, no leek, milk instead of cream, and danish bleu cheese. I also served with crusty bread. It was good but I thought leftovers became a bit tough to eat. Its a potent taste (probably the less smooth bleu cheese) and great in small batches.

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Prolly Pauli

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Sep. 8, 2010

Just made this recipe and it is truly wonderful. Only change was to exchange potato for carrot as that is what I had on hand. Next time will use potato. I will make this many times I am sure! Today is hot and sunny and it is still great! Thanks Sean for sharing.

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BEARDEAR

Reviewed: Feb. 7, 2010

Such a great, luxurious soup. I used butter instead of vegetable oil and cooked everything up together then pureed 2/3 of the soup and hand mashed the rest using a potato masher and finally jused used half and half instead of the heavy cream and milk. So deliciouse however if you are not a "stinky cheese" person you probably won't love it but if you're like me and think stinky cheese is the bomb then I'm pretty sure you're gonna love this.

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April D.

Cooking Level: Expert

Living In: Seattle, Washington, USA

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

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

Cooking Level: Intermediate

Home Town: Rockledge, Florida, USA

Living In: Saint Marys, Georgia, USA

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

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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Reviewer:

TWABER

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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