Cream of Cauliflower and Stilton Soup Recipe -
Cream of Cauliflower and Stilton Soup Recipe
  • READY IN 1 hr

Cream of Cauliflower and Stilton Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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 More Reviews

Most Helpful Positive Review
Dec 08, 2003

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

Most Helpful Critical Review
Dec 08, 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.


33 Ratings

Dec 08, 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.

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! :)

Dec 08, 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!

Dec 08, 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

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.

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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  • Calories
  • 238 kcal
  • 12%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 1031 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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