Description
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.
Ingredients
- 1 head cauliflower, chopped
- 1 tablespoon vegetable oil
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 leek, chopped
- 3 stalks celery, chopped
- 1 baking potato, thinly sliced
- 2 cups chicken broth
- ¼ cup dry sherry
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- ½ cup milk
- 1 teaspoon salt
- ½ cup heavy cream
- 3 ounces Stilton cheese
- ¼ cup chopped fresh parsley
Instructions
- Separate 3/4 cup of 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 celery
- leek
- onion
- and garlic; cook and stir until tender
- about 5 minutes. Add chicken broth
- remaining cauliflower
- potato
- and sherry. Bring to a boil; simmer over low heat
- stirring occasionally
- until potatoes and cauliflower are tender. Remove from heat.
- Purée cauliflower mixture in batches using a food processor or blender; transfer to a soup pot over medium-low heat. Season with white pepper
- black pepper
- and salt. Stir in milk and cream
- then crumble in Stilton cheese. Heat through
- but do not boil.
- Ladle into bowls
- and garnish with reserved cauliflower pieces and chopped fresh parsley.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6