Cream Of Cauliflower And Stilton Soup Recipe

Name: Cream Of Cauliflower And Stilton Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb cauliflower, cut into small florets; 1/4 cup butter (1/2 stick); 1 medium onion, chopped; 1 leek (white and pale green parts only); 3/4 cup celery, chopped; 1/4 cup all-purpose flour; 3 cups vegetable broth; 1 cup milk (may use more); 3 ounces Stilton cheese, crumbled; white pepper, to taste; salt, to taste

Servings: persons

1 lb cauliflower, cut into small florets
1/4 cup butter (1/2 stick)
1 medium onion, chopped
1 leek (white and pale green parts only)
3/4 cup celery, chopped
1/4 cup all-purpose flour
3 cups vegetable broth
1 cup milk (may use more)
3 ounces Stilton cheese, crumbled
white pepper, to taste
salt, to taste

1
Blanch 1 cup cauliflower florets in medium pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Rinse under cold water; drain well. Set aside.
2
Melt butter in heavy large saucepan over medium heat. Add onion, leek, celery, and remaining cauliflower. Cover and cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add flour and stir 2 minutes. Gradually stir in vegetable broth. Add 1 cup milk. Bring mixture to a boil. Reduce heat. Cover partially and simmer until vegetables are very tender and soup thickens, stirring occasionally, about 20 minutes.
3
Puree soup in blender in batches until smooth. Return to same saucepan. (Cauliflower and soup can be prepared 1 day ahead. Cover separately and refrigerate. Bring cauliflower to room temperature before using.)
4
Bring soup to simmer, thinning with more milk, if desired. Gradually add Stilton, stirring until melted. Season to taste with white pepper and salt.
5
Ladle soup into bowls. Garnish with reserved cauliflower and serve.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb cauliflower, cut into small florets, 1/4 cup butter (1/2 stick), 1 medium onion, chopped, 1 leek (white and pale green parts only), and more.

Yes, Cream Of Cauliflower And Stilton Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Cauliflower And Stilton Soup

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