Cauliflower & Stilton Soup
by Diane Clark
A delicious soup that will keep your taste buds tingling whilst emptying your fridge but not your pocket.
- Serves: 4-6
- 1 medium cauliflower (about 1lb 4oz/570g)
- 2oz (50g) Stilton, crumbled into small pieces
- Salt and freshly milled black pepper
- 2 bay leaves
- 1 oz (25g) butter
- 1 medium onion, peeled and chopped
- 2 sticks of celery, chopped
- 1 large leek, trimmed, washed and chopped
- 4 oz (110g) potato, peeled and diced
- 1 apple cored, peeled and chopped
- 2 tbls half-fat crème fraîche, plus a little extra to serve
Sprinkle with snipped fresh chives, celery greenery or chopped parsley.
- Make stock with all the cauliflower trimmings. Trim cauliflower into small florets and put to one side. Place the rest of the cauliflower trimmings into a medium sized saucepan. Add 2½ pints (1.5 litres) of water, the bay leaves and some salt, bring to the boil and simmer for 20 minutes with the lid on.
- Whilst that is simmering, take another large saucepan with a lid, melt the butter over a gentle heat, then add the onion, celery, leek and potato and let these vegetables sweat for 15 minutes.
- When the stock is ready, strain it into the pan to join the vegetables, adding the bay leaves as well but getting rid of the rest.
- Add the cauliflower and apple, bring it all back up to simmering and simmer very gently for 20-25 minutes, until the cauliflower is completely tender – this time without the lid.
- Remove the bay leaves, place the contents of the saucepan in a food processor or liquidizer and process until the soup is smooth and creamy.
- Return to the saucepan, stir in the crème frâiche and cheese and keep stirring until the cheese has melted and the soup is hot but not boiling.
- Check the seasoning and serve in hot bowls with a little more crème fraiche and garnish of your choice.