About this recipe: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.
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
1 teaspoon salt
125ml double cream
85g Stilton cheese
4 tablespoons chopped fresh parsley
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Method Prep:15min › Cook:45min › Ready in:1hr
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.
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.
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.
Ladle into bowls and garnish with cauliflower pieces and chopped fresh parsley.