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Categories:Viewed: 49 - Published at: 4 years ago
Ingredients
- 1 lb cauliflower, cut into small florets
- 1/4 cup butter (1/2 stick)
- 1 medium onion, chopped
- 1 leek (white and pale green parts only)
- 3/4 cup celery, chopped
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 1 cup milk (may use more)
- 3 ounces Stilton cheese, crumbled
- white pepper, to taste
- salt, to taste
Method
- Blanch 1 cup cauliflower florets in medium pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Rinse under cold water; drain well. Set aside.
- Melt butter in heavy large saucepan over medium heat. Add onion, leek, celery, and remaining cauliflower. Cover and cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add flour and stir 2 minutes. Gradually stir in vegetable broth. Add 1 cup milk. Bring mixture to a boil. Reduce heat. Cover partially and simmer until vegetables are very tender and soup thickens, stirring occasionally, about 20 minutes.
- Puree soup in blender in batches until smooth. Return to same saucepan. (Cauliflower and soup can be prepared 1 day ahead. Cover separately and refrigerate. Bring cauliflower to room temperature before using.)
- Bring soup to simmer, thinning with more milk, if desired. Gradually add Stilton, stirring until melted. Season to taste with white pepper and salt.
- Ladle soup into bowls. Garnish with reserved cauliflower and serve.
