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Cream of Cauliflower and Stilton Soup

Cream of Cauliflower and Stilton Soup

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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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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 1031 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.
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Reviews

MIKE MARTINIS
28
12/8/2003

This is an excellent soup for a rainy day. I suggest reserving more cut cauliflower to add to the soup after blending.

Maudie
25
12/8/2003

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 want to happen with an ingredient that expensive). Some recipes for this use heavy cream, which of course, is always good. I ate this with fresh homemade bread;a perfect meal.

rua
19
3/18/2006

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 supermarket this evening, i used 150g castello blue, which isn't as crumbly - but has the same mild creamy taste as blue stilton. (I'm going to experiment with Danish blue next time) ;) I also used a little less pepper (I crushed 1 tsp of white and 1 tsp of black pepper corns, and used about 3/4 of the total). The sherry addition really adds to the taste. :) Will definitely be reusing this one. :) update: okay, i've since tried this with stilton which i find just isn't strong tasting enough, and also with danish blue - which turned out to be the exact flavour i was looking for. :) so if you're a blue cheese lover, danish blue's your man! :)