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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
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, stock and milk 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.