Cream of Cauliflower and Stilton Soup

This creamy cauliflower soup with Stilton cheese is so good! I first experienced this great soup 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 chunks from a baguette.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 238 Calories

Ingredients

• ½ cup milk
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• ½ cup heavy cream
• ¼ cup dry sherry
• ¼ cup chopped fresh parsley
• 2 cups chicken broth
• 1 yellow onion, chopped
• 1 head cauliflower, chopped
• 2 cloves garlic, chopped
• 3 stalks celery, chopped
• 1 leek, chopped
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 baking potato, thinly sliced
• 3 ounces Stilton cheese

Recipe Instructions

Step 1

Separate 3/4 cup of 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.

Step 2

Heat oil in a large saucepan over medium heat. Add celery, leek, onion, and garlic; cook and stir until tender, about 5 minutes. Add chicken broth, remaining cauliflower, potato, and sherry. Bring to a boil; simmer over low heat, stirring occasionally, until potatoes and cauliflower are tender. Remove from heat.

Step 3

Purée cauliflower mixture in batches using a food processor or blender; transfer to a soup pot over medium-low heat. Season with white pepper, black pepper, and salt. Stir in milk and cream, then crumble in Stilton cheese. Heat through, but do not boil.

Step 4

Ladle into bowls, and garnish with reserved cauliflower pieces and chopped fresh parsley.