Creamed cauliflower and Stilton soup Recipe

Creamed cauliflower and Stilton soup Recipe

  • 1 shallot
  • knob of butter
  • 1 head of cauliflower
  • 1 litre/35fl oz chicken stock
  • 300g/10½oz Stilton
  • 300g/10½fl oz double cream
  • crusty bread
  1. Sweat the shallots in butter until soft.
  2. Add the cauliflower florets and the chicken stock.
  3. Cook until cauliflower is soft.
  4. Add the Stilton and the cream and bring nearly to the boil
  5. Season and remove to a food processor.
  6. Strain the soup, garnish with parsley leaves and serve in a warmed bowl with crusty bread.
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