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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Recipe from Gourmet, 2003. Love cauliflower and the addition of the Stilton to this soup sounds wonderful. Ingredients:
1 medium onion, finely chopped |
2 celery ribs (strings removed and finely chopped) |
1/2 lb cauliflower, cut into 1-inch florets (about 2 1/4 cups) |
3 tablespoons unsalted butter |
2 cups chicken broth |
1 cup whole milk (plus 2 tbsp.) |
1 teaspoon cornstarch |
1/3 cup stilton cheese, crumbled (2 oz.) |
1/2 cup light cream (or half and half) |
1/4 teaspoon white pepper |
1/8 teaspoon salt |
Directions:
1. Cook onion, celery, and cauliflower in butter in a 3 1/2 or 4 quart heavy saucepan over moderate heat, stirring occasionally, until onion and celery are softened, 8-10 minutes. Add broth and 1 cup milk and simmer, covered, until cauliflower is very tender, about 25 minutes.
2. Puree cauliflower mixture in two batches in a blender until very smooth (use caution when blending hot liquids), then return to cleaned saucepan and bring to a simmer. Whisk together cornstarch and remaining 2 tablespoons milk in a small bowl until cornstarch is dissolved, then add to soup and simmer, whisking, until soup is slightly thickened, 1-2 minutes. Add Stilton, cream, pepper, and salt and cook over low heat, whisking, until Stilton is melted and soup is smooth, about 1 minute.
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