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
Fry the onion, celery and cauliflower on low heat in the butter until the celery and onion are soft, (approx. 10 minutes). Add the stock and milk and simmer for approx. 20 minutes on low heat until the cauliflower is fully cooked. Purée the soup until smooth using a hand blender. Combine the cornflour with the reserved milk, add to the soup and briefly bring to the boil. Leave to cook for a few minutes, slightly thickening the soup. Turn down the heat, fold in the Stilton and then the cream. Leave to simmer on low heat until the cheese has melted.
Season the soup with salt and pepper.
Meanwhile, make the crostini: using a sharp knife, cut the bread into thin slices. Careful, the bread breaks easily.
Put the oven on the grill setting. Crumble the Stilton and the crème fraîche. Stir thoroughly and place
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