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Cream of Cauliflower and Stilton Soup




Source of Recipe


printed from Allrecipes, submitted by SSEMONE






Recipe Introduction


I made this last night. It is good but lacking something. I am going to have to play with the recipe. Maybe more sherry!





List of Ingredients



• 1 head cauliflower, chopped
  
• 1 tablespoon vegetable oil
  
• 1 yellow onion, chopped
  
• 2-3 cloves garlic, chopped
  
• 1 leek, chopped
  
• 3 stalks celery, chopped
  
• 1 baking potato, chopped
  
• 2 cups chicken broth
  
• 1/4 cup dry sherry
  
• 1 teaspoon white pepper
  
• 1 teaspoon black pepper
  
• 1/2 cup milk
  
• 1 teaspoon salt
  
• 1/2 cup heavy cream
  
• 3-4 ounces Stilton cheese
  
• 1/4 cup chopped fresh parsley
  






Instructions



1. Separate 3/4 cup of the cauliflower florets and place them in a pan of boiling water. Boil for 2-3 minutes, then rinse under cold water, and set aside for garnish.
   
2. Heat oil in a large saucepan over medium heat. Add onion, garlic, leek and celery. Cook stirring, until tender, about 5 minutes. Add potato, cauliflower, chicken broth and sherry. Bring to a boil, then simmer over low heat, stirring occasionally until potatoes and cauliflower are tender. Remove from heat.
   
3. Puree the cauliflower mixture in batches using a food processor or blender, and transfer to a soup 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.
   
   
4. Ladle into bowls and garnish with cauliflower pieces and chopped fresh parsley.
   






Final Comments


Serve with crusty bread.
Makes 6 - 1 cup servings.