Cauliflower and Potato Soup

    (33)
    1 hour

    The key to this deliciously creamy soup is the Stilton cheese. Potatoes are simmered with cauliflower, then pureed and blended with cream, milk and Stilton. Enjoy with crusty baguettes.


    40 people made this

    Ingredients
    Serves: 6 

    • 1 head cauliflower, chopped
    • 1 tablespoon vegetable oil
    • 1 onion, chopped
    • 2 cloves garlic, chopped
    • 1 leek, chopped
    • 3 sticks celery, chopped
    • 1 baking potato, thinly sliced
    • 500ml chicken stock
    • 4 tablespoons dry sherry
    • 1 teaspoon white pepper
    • 1 teaspoon black pepper
    • 125ml milk
    • 1 teaspoon salt
    • 125ml double cream
    • 85g Stilton cheese
    • 4 tablespoons chopped fresh parsley

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Separate a handful 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.
    2. 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 stock, uncooked cauliflower and sherry. Bring to the boil, then simmer over low heat, stirring occasionally until potatoes and cauliflower are tender. Remove from heat.
    3. Puree the cauliflower mixture in batches using a food processor or liqudiser and transfer to a stock pot over medium-low heat. 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.
    4. Ladle into bowls and garnish with cauliflower pieces and chopped fresh parsley.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (28)

    by
    28

    This is an excellent soup for a rainy day. I suggest reserving more cut cauliflower to add to the soup after blending.  -  13 Nov 2002  (Review from Allrecipes US | Canada)

    by
    25

    This is absolutely delicious. The size of the cauliflower head in proportion to the amount of Stilton is important, as it's easy for the cheese flavor to be overpowered (which you really don't want to happen with an ingredient that expensive). Some recipes for this use heavy cream, which of course, is always good. I ate this with fresh homemade bread;a perfect meal.  -  10 Feb 2003  (Review from Allrecipes US | Canada)

    by
    19

    I think this is the best recipe i've found for cauliflower and blue cheese. I used approx. 1kg cauliflower head (before the leaves and stalk were removed) and as stilton was sold out in my supermarket this evening, i used 150g castello blue, which isn't as crumbly - but has the same mild creamy taste as blue stilton. (I'm going to experiment with Danish blue next time) I also used a little less pepper (I crushed 1 tsp of white and 1 tsp of black pepper corns, and used about 3/4 of the total). The sherry addition really adds to the taste. Will definitely be reusing this one. update: okay, i've since tried this with stilton which i find just isn't strong tasting enough, and also with danish blue - which turned out to be the exact flavour i was looking for. so if you're a blue cheese lover, danish blue's your man!  -  16 Nov 2004  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate