Stilton Cauliflower Soup Recipe

  • 1 medium onion, finely chopped
  • 2 celery ribs, strings removed with a vegetable peeler and ribs finely chopped
  • 1/2 pound cauliflower, cut into 1-inch florets
  • 3 tablespoons unsalted butter
  • 2 cups chicken broth
  • 1 cup whole milk plus
  • 2 tablespoons whole milk
  • 1 teaspoon cornstarch
  • 1/3 cup crumbled Stilton cheese
  • 1/2 cup light cream or half-and-half
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon salt
  • Garnish:
  • Croutons
  • Crumbled Stilton cheese
  1. Cook onion, celery, and cauliflower in butter in a 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion and celery are softened, 8 to 10 minutes. Add broth and 1 cup milk and simmer, covered, until cauliflower is very tender, about 25 minutes.
  2. Puree cauliflower mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids), then return to cleaned saucepan and bring to a simmer. Whisk together cornstarch and remaining 2 tablespoons milk in a small bowl until cornstarch is dissolved, then add to soup and simmer, whisking, until soup is slightly thickened, 1 to 2 minutes. Add Stilton, cream, pepper, and salt and cook over low heat, whisking, until Stilton is melted and soup is smooth, about 1 minute.