Cauliflower & Stilton Soup

Great, even for those who don't like blue cheese.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 3~4 Prep: 10 min Cook: 25 min

Ingredients

Onion 1
Celery 2
Garlic 1 clove
Bay leaf 1
Thyme 1 stalk
Potato 1
Cauliflower 3/4
Chicken stock 500-700ml
Salt & pepper as required
Nutmeg, butter as required
Stilton cheese 180g
Double cream 1-2 tbsp
Parsley, chives (finely chopped) 2 tbsp

Method

1
Finely chop the onion, celery and garlic. Dice the potato into small pieces. Pull apart the cauliflower into florets.
2
Put the butter into a pan and stir fry the onion until softened.
3
Add the celery and stir until softened. Add the garlic, bay leaf and thyme and stir fry until you can smell the aroma.
4
Add the diced potato, cauliflower and chicken stock and bring to the boil.
5
Turn the heat down to low and put the lid mostly on. Simmer for 20 minutes until the potato is cooked.
6
When the potato is well cooked, remove the pan from the heat and blend the contents until smooth.
7
Reheat Step 6 then turn the heat off. Add the crumbled Stilton cheese and double cream and season with salt & pepper.
8
Pour into a soup bowl and garnish with parsley and chives, it's ready to serve.

Tips & Note

If you like a smoother soup, you can push Step 6 through a sieve.
You can add some lemon juice at Step 7 if you like.

Cauliflower & Stilton Soup

Great, even for those who don't like blue cheese.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 3~4

Prep: 10 min

Cook: 25 min

Ingredients

Onion 1
Celery 2
Garlic 1 clove
Bay leaf 1
Thyme 1 stalk
Potato 1
Cauliflower 3/4
Chicken stock 500-700ml
Salt & pepper as required
Nutmeg, butter as required
Stilton cheese 180g
Double cream 1-2 tbsp
Parsley, chives (finely chopped) 2 tbsp

Cauliflower & Stilton Soup

Recipe ID :651 Posted on 02 JUN 2015

Serves 3~4

Prep 10min
Cook 25min
views 5,880
printed 197

saved 1

Great, even for those who don't like blue cheese.

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Ingredients

Print Ingredients Email Ingredients
1
2
1 clove
1
1 stalk
1
3/4
500-700ml
as required
as required
180g
1-2 tbsp
2 tbsp

Method

Prep
10min
Cook
25min
1
Finely chop the onion, celery and garlic. Dice the potato into small pieces. Pull apart the cauliflower into florets.
2
Put the butter into a pan and stir fry the onion until softened.
3
Add the celery and stir until softened. Add the garlic, bay leaf and thyme and stir fry until you can smell the aroma.
4
Add the diced potato, cauliflower and chicken stock and bring to the boil.
5
Turn the heat down to low and put the lid mostly on. Simmer for 20 minutes until the potato is cooked.
6
When the potato is well cooked, remove the pan from the heat and blend the contents until smooth.
7
Reheat Step 6 then turn the heat off. Add the crumbled Stilton cheese and double cream and season with salt & pepper.
8
Pour into a soup bowl and garnish with parsley and chives, it's ready to serve.

Tips & Note

If you like a smoother soup, you can push Step 6 through a sieve.
You can add some lemon juice at Step 7 if you like.

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