Stilton and Cauliflower Soup

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About

This soup, once a clichéd mainstay on any wine bar menu, does in fact stand up as a classic.

Ingredients

  • 15g/½oz 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 up to the boil, then cover and simmer for 15 minutes; cool slightly. Remove the bouquet garni.

Sieve the soup or puree in a food processor or blender. Blend the cornflour with 2