Cauliflower Soup with Stilton

 
I have been getting my Bon Appetit these days, which the publishers at Conde Nast seem to think will placate me since they decided to close Gourmet.  Unfortunately, it has the opposite effect.  I just look at that magazine each month and think of what I'm missing.  The pictures are not as exciting and neither are the recipes or stories.  I still read some of it, but it just doesn't give me that same jolt of inspiration that I got from Gourmet.

Fortunately, Gabe gave me the new Gourmet cookbook, Gourmet Today, for Christmas.  We recently had a dinner party using only recipes from the book.  This soup was one of our favorites.  Stilton has a mild flavor for a blue, and the amount in this recipe is just right so that it does not overpower the cauliflower. Even Oscar and Chloe, who normally would not eat a piece of blue cheese if it rolled onto the plate in front of them, lapped up this soup.  For those -- like me -- who love blue cheese, a few more crumbles of Stilton on the top is delicious.

The recipe also calls for white pepper.  You might be tempted to substitute black pepper if you don't have any on hand and I'm sure that would be delicious, too.  But I encourage you to try the white pepper.  It has a distinctive flavor that complements the cauliflower nicely.

With more than 1,000 recipes in Gourmet Today, I think I can keep myself occupied for quite a while.

Cauliflower Soup with Stilton
Adapted from Gourmet Today

Serves 6 as a main course
25 minutes preparation time
30 minutes cooking time

4 tablespoons unsalted butter
2 medium onions, finely chopped
4 celery stalks, strings removed, and finely sliced
1 medium cauliflower, cut into approximately 1-inch florets
2 bouillon cubes plus 4 cups of water or 4 cups of vegetable stock
2 cups whole milk
2/3 cup crumbled Stilton, plus more for serving
1/2 teaspoon salt, or more to taste
1/2 teaspoon freshly ground white pepper

Heat the butter in a large soup pot over medium heat.  Add the onions, celery, and cook until the onion and celery have softened, about 10 minutes.  Add the cauliflower, milk, and stock or water and bouillon and bring to a simmer.  Cover the pot and simmer until the cauliflower is soft, about 25 minutes.  It should fall apart easily when you poke it with a fork.

Using an immersion blender, puree the soup until it is very smooth.  About 10 minutes before you are ready to serve, heat the soup over medium heat.  Add the 2/3 cup of Stilton, salt, and pepper.  Taste and adjust the seasoning, if needed.

Serve with a few more pieces of Stilton crumbled on the top for any one who would like it.

Print Recipe

Comments

[Carey]

makes me hungry!

[Olivia]

We tried and and loved it. I blogged about it today. Thanks again for another wonderful recipe!

http://raisingrabat.blogspot.com/2010/03/cauliflower-and-stinky-stilton-cheese.html