Cream Of Cauliflower And Stilton Soup
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Recipe Summary Cream Of Cauliflower And Stilton Soup
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 | Thea Stilton Special Edition Books Pdf Free Download1 head cauliflower, chopped1 tablespoon vegetable oil1 yellow onion, chopped2 cloves garlic, chopped1 leek, chopped3 stalks celery, chopped1 baking potato, thinly sliced2 cups chicken broth¼ cup dry sherry1 teaspoon white pepper1 teaspoon black pepper½ cup milk1 teaspoon salt½ cup heavy cream3 ounces Stilton cheese¼ cup chopped fresh parsleyDirectionsSeparate 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.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.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.Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.Info | Thea Stilton Special Edition Books Pdf Free Downloadprep: 15 mins cook: 45 mins total: 1 hr Servings: 6 Yield: 6 servings
TAG : Cream Of Cauliflower And Stilton SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Cauliflower,