Soups & stews
Cauliflower and stilton soup
This is a lovely light supper, especially with Welsh rarebit or extra Stilton on toast. You can purée it if you like smooth soup, but the cauliflower tends to break down a bit anyway, giving it an interesting texture.
Ingredients
- 40g unsalted butter
- 1 onion, roughly chopped
- 4 garlic cloves, finely chopped
- 1 tsp dried oregano
- 1 large cauliflower, cut into florets
- 2 tbsp flat-leaf parsley, finely chopped
- 500ml chicken or vegetable stock
- 150g Stilton cheese, crumbled
- 150ml milk
- 2 tbsp double cream
- toast spread with Stilton, to serve (optional)
- salt and pepper
Method
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Step 1
Melt the butter in a heavy-based saucepan, add the onion, garlic, oregano and some salt and pepper, then cook over a medium heat for 5 minutes or until the onion is soft.
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Step 2
Add the cauliflower and parsley and cook, stirring occasionally, for 10 minutes.
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Step 3
Add the stock, bring to the boil and simmer for 20 minutes or until the cauliflower is tender.
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Step 4
Reduce the heat to low, add the Stilton and stir well until combined, then add the milk and heat through gently.
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Step 5
Taste and adjust the seasoning. Pour the soup into bowls, top with the cream and serve with Stilton toasts on the side.
