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Creamed cauliflower and Stilton soup

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
by Curtis Stone

From Saturday Kitchen

Method


  1. Sweat the shallots in butter until soft.

  2. Add the cauliflower florets and the chicken stock.

  3. Cook until cauliflower is soft.

  4. Add the Stilton and the cream and bring nearly to the boil

  5. Season and remove to a food processor.

  6. Strain the soup, garnish with parsley leaves and serve in a warmed bowl with crusty bread.

Ingredients

  • 1 shallot
  • knob of butter
  • 1 head of cauliflower
  • 1 litre/35fl oz chicken stock
  • 300g/10½oz Stilton
  • 300g/10½fl oz double cream

To serve

  • crusty bread

Shopping List

Creamed cauliflower and Stilton soup

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Dairy, eggs and chilled

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