Cauliflower and Stilton Soup
| Published: 13th March 2008 11:22 |
Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 4
Ingredients
80g unsalted butter, chopped
1 onion, coarsely chopped
4 cloves garlic, finely chopped
1 tsp dried oregano
1.25kg cauliflower, cut into florets
¼ cup flat-leaf parsley, finely chopped
1 litre chicken or vegetable stock
220g Stilton, crumbled
1 cup milk
2 tbsp double cream
toasts spread with stilton, to serve
Instructions
- Melt butter in a heavy-based saucepan, add onion, garlic and oregano, season to taste with sea salt and freshly ground white pepper, then stir over a medium heat for 5 minutes or until onion is soft.
- Add cauliflower and parsley and cook, stirring occasionally for 10 minutes. Add stock and simmer for 20 minutes or until cauliflower is tender, then reduce heat to low, add the Stilton and stir until well combined. Add milk and cook until just heated through.
- Ladle soup among bowls, top with cream and serve with Stilton toasts to the side.
by Jane Baxter
Reproduced courtesy of River Nene
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