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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 25 min Start to finish: 1 hr Ingredients:
1 medium onion, finely chopped |
2 celery ribs, strings removed with a vegetable peeler and ribs finely chopped |
1/2 lb cauliflower, cut into 1-inch florets (2 1/4 cups) |
3 tablespoons unsalted butter |
2 cups chicken broth |
1 cup plus 2 tablespoons whole milk |
1 teaspoon cornstarch |
1/3 cup crumbled stilton cheese (2 oz) |
1/2 cup light cream or half-and-half |
1/4 teaspoon white pepper |
1/8 teaspoon salt |
garnish: croutons and crumbled stilton |
Directions:
1. Cook onion, celery, and cauliflower in butter in a 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion and celery are softened, 8 to 10 minutes. Add broth and 1 cup milk and simmer, covered, until cauliflower is very tender, about 25 minutes.
2. Purée cauliflower mixture in 2 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 to 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
3. Cooks' note: Soup can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderate heat, stirring.
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