Name: Stilton and Cauliflower Soup
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 bouquet garni; 1 pint (600 ml) light stock; ½ oz (15 g) butter; 1 onion, chopped; 1 cauliflower, broken into florets; Chopped parsley, to garnish; 4 oz (125 g) blue Stilton, crumbled; Salt and pepper; ½ pint (500 ml) milk; 1 tablespoon cornflour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Ingredients

½ oz (15 g) butter
1 onion, chopped
1

Method

Melt the butter in a pan, add the onion and fry until soft. Add the cauliflower, stock, bouquet garni, and salt and pepper to taste. Bring to the boil, cover and simmer for 15 minutes; cool slightly. Remove the bouquet garni. Sieve or process in an electric blender until smooth. Blend the cornflour with 2 tablespoon

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