- 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
- 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.
- 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.