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My review
Cream of Cauliflower and Stilton Soup
Sean Semone
"I first experienced this great soup (the Stilton makes all the difference) on my honeymoon at a little cafe and bookstore near the train station in Edinburgh, Scotland. The day was damp, misty and cool and we were tired from a long train trip from London. I encourage you to enjoy this on a similar day along with some good chunks from a baguette."
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Ingredients
1 h servings 238 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- Separate 3/4 cup of the cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water, and set aside for garnish.
- Heat oil in a large saucepan over medium heat. Add onion, garlic, leek and celery. Cook, stirring, until tender, about 5 minutes. Add potato, chicken broth, uncooked cauliflower and sherry. Bring to a boil, then simmer over low heat, stirring occasionally until potatoes and cauliflower are tender. Remove from heat.
- Puree the cauliflower mixture in batches using a food processor or blender, and transfer to a soup pot over medium-low heat. I like it smooth but still with little tiny bits in it. Season with white pepper, black pepper and salt. Stir in the milk and cream, then crumble in the Stilton cheese. Heat through, but do not boil.
- Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.
Nutrition Facts
Per Serving: 238 calories; 14.5 g fat; 20.4 g carbohydrates; 7.8 g protein; 41 mg cholesterol; 1031 mg sodium. Full nutrition
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Reviews
Read all reviews 2934 Ratings
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Most helpful positive review
11/13/2002
This is an excellent soup for a rainy day. I suggest reserving more cut cauliflower to add to the soup after blending.
Most helpful critical review
2/12/2003
Oh how I hate being the black sheep. We thought this was mediocore. Even though I added almost twice as much cheese than called for, it still seemed rather bland, so I added more spices includin...
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11/13/2002
This is an excellent soup for a rainy day. I suggest reserving more cut cauliflower to add to the soup after blending.
2/10/2003
This is absolutely delicious. The size of the cauliflower head in proportion to the amount of Stilton is important, as it's easy for the cheese flavor to be overpowered (which you really don't w...
11/16/2004
I think this is the best recipe i've found for cauliflower and blue cheese. I used approx. 1kg cauliflower head (before the leaves and stalk were removed) and as stilton was sold out in my supe...
3/20/2003
This is a very luxurious soup- it's rich enough to stand alone for dinner. Be forewarned though, that if you haven't been professionally trained in culinary school, the prep time will probably ...
2/12/2003
Oh how I hate being the black sheep. We thought this was mediocore. Even though I added almost twice as much cheese than called for, it still seemed rather bland, so I added more spices includin...
1/10/2003
I have now used this recipe three times - each one a success. It is truly delicious and has a very elegant finish. Highly recommended especially apres ski! Suey in Toronto
10/28/2007
This was very good. I made several ,only because I did'nt have the items on hand.Used shallots,omitted the leeks.Used 1 cup of half and half.Also used four slices of smoked Fontina cheese,which ...
5/26/2007
I made the soup strictly by the recipe. After all ingredients were cooking, I decided that I wanted the soup a little creamier. I added another 1/2 c. of heavy cream. This is a really great reci...