Creamed cauliflower and Stilton soup
By Curtis Stone
From Saturday Kitchen
Ingredients
- 1 shallot
- knob of butter
- 1 head of cauliflower
- 1 litre/35fl oz chicken stock
- 300²µ/10½´Ç³ú Stilton
- 300g/10½fl oz double cream
To serve
- crusty bread
Method
Sweat the shallots in butter until soft.
Add the cauliflower florets and the chicken stock.
Cook until cauliflower is soft.
Add the Stilton and the cream and bring nearly to the boil
Season and remove to a food processor.
Strain the soup, garnish with parsley leaves and serve in a warmed bowl with crusty bread.
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