CREAM OF CAULIFLOWER AND STILTON SOUP
I first experienced this great soup (the Stilton makes all the difference) 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 good chunks from a baguette.
Provided by Sean Semone
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Separate 3/4 cup of the 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.
- Heat oil in a large saucepan over medium heat. Add onion, garlic, leek and celery. Cook, stirring, until tender, about 5 minutes. Add potato, chicken broth, uncooked cauliflower and sherry. Bring to a boil, then simmer over low heat, stirring occasionally until potatoes and cauliflower are tender. Remove from heat.
- Puree the cauliflower mixture in batches using a food processor or blender, and transfer to a soup pot over medium-low heat. I like it smooth but still with little tiny bits in it. Season with white pepper, black pepper and salt. Stir in the milk and cream, then crumble in the Stilton cheese. Heat through, but do not boil.
- Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.
Nutrition Facts : Calories 237.9 calories, Carbohydrate 20.4 g, Cholesterol 41 mg, Fat 14.5 g, Fiber 4.3 g, Protein 7.8 g, SaturatedFat 7.8 g, Sodium 1030.9 mg, Sugar 5.7 g
CREAM OF CAULIFLOWER AND STILTON SOUP
This recipe comes from Bon Appetit, February 1996. The magazine indicated that it was British/Scottish in origin.
Provided by breezermom
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.)
- Bring soup to simmer, thinning with more milk, if desired. Gradually add Stilton, stirring until melted. Season to taste with white pepper and salt.
- Ladle soup into bowls. Garnish with reserved cauliflower and serve.
STILTON CAULIFLOWER SOUP
Categories Soup/Stew Cheese Vegetable Sauté Quick & Easy Lunch Winter Simmer Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes about 4 1/2 cups or 4 servings
Number Of Ingredients 12
Steps:
- 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.
- Purée 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
CREAM OF CAULIFLOWER AND STILTON SOUP
Provided by Gary L. Walkup
Categories Soup/Stew Milk/Cream Cheese Dairy Vegetable Blue Cheese Cauliflower Winter Bon Appétit California
Yield Serves 4
Number Of Ingredients 10
Steps:
- 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.
- 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. 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.)
- Bring soup to simmer, thinning with more milk, if desired. Gradually add Stilton, stirring until melted. Season to taste with white pepper and salt.
- Ladle soup into bowls. Garnish with reserved cauliflower and serve.
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