Sunday Soup: Cauliflower and Stilton Soup + 3 Variations

As Soup recipes are going to be a regular feature on this blog, they might as well have a title of their own and Sunday Soup has a ring to it. This week's vegetable is the glorious cauliflower & the soup in question is Cauliflower and Stilton

Tip: In soups all tastes are enhanced so you need to be careful with seasoning and certain ingredients such as Stilton, this is a case of "less is more."

Cauliflower and Stilton

  • 2 medium onions
  • knob of butter
  • 1 head of cauliflower
  • 1 litre/35fl oz chicken stock
  • 100g/3½oz Stilton
  • 300g/10½fl oz double cream or 300ml milk
  1. In a large pot, cook the onions in butter until soft.
  2. Add the cauliflower florets and the chicken stock.
  3. Cook for 25 minutes or until the florets are soft
  4. Leave it to cool and mix in the food processor
  5. Return to the pan add the Stilton and the cream or milk and bring nearly to the boil
  6. Season serve with crusty bread.

Variations on Cauliflower Soup
The base soup is #1 and 2 in recipe above 

Cauliflower Cheese Soup : add nutmeg, 200g of cheddar 1tsp English mustard

Cauliflower Broccoli Mustard soup : add broccoli florets (about 1 head) to stock + 1tsp English mustard in the processor

Cream of cauliflower soup: add 2 gloves of garlic to the stock and a pinch of nutmeg do not use all the stock. 

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