Name: Creamy Cauliflower Soup with Stilton
Ingredients: 3 tbsp crème fraiche; 1 onion, diced; 1 ciabatta (Italian white loaf); 250 g (8 oz) cauliflower, cut into florets; 125 ml (approx. 4 fl oz/⅔ cup) cream; 3 tbsp butter; 2 stalks blanched celery, peeled and chopped; 1 garlic clove, crushed; 500 ml (16 fl oz/2 cups) veal or chicken stock; 75 g (2½ oz) Stilton, crumbled; 250 ml (9 fl oz/1 cup) milk, reserve 2 tbsp; 1 tbsp cornflour (cornstarch); 100 ml (approx. 3 fl oz/½ cup) olive oil; 50 g (approx. 2 oz) Stilton

Preparation info

Difficulty
Medium

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Velvety cauliflower soup, with melted Stilton. I find cauliflower to be such an undervalued vegetable, you really should start eating it more often; it is especially worthwhile in soup. It also easily purées.

Serve topped with garlic crostini, on which a little Stilton combined with crème fraîche is melted.