Cream Of Cauliflower And Stilton Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb cauliflower, cut into small florets
• 1/4 cup butter (1/2 stick)
• 1 medium onion, chopped
• 1 leek ( and pale green parts only)
• 3/4 cup celery, chopped
• 1/4 cup all-purpose flour
• 3 cups vegetable broth
• 1 cup milk (may use more)
• 3 ounces stilton cheese, crumbled
• pepper, to taste
• salt, to taste

Recipe

• 1 blanch 1 cup cauliflower florets in medium pot of boiling salted water until just crisp-tender, about 2 minutes. drain. rinse under cold water; drain well. set aside.
• 2 melt butter in heavy large saucepan over medium heat. add onion, leek, celery, and remaining cauliflower. cover and cook until onion is tender but not brown, stirring frequently, about 8 minutes. add flour and stir 2 minutes. gradually stir in vegetable broth. add 1 cup milk. bring mixture to a boil. reduce heat. cover partially and simmer until vegetables are very tender and soup thickens, stirring occasionally, about 20 minutes.
• 3 puree soup in blender in batches until smooth. return to same saucepan. (cauliflower and soup can be prepared 1 day ahead. cover separately and refrigerate. bring cauliflower to room temperature before using.)
• 4 bring soup to simmer, thinning with more milk, if desired. gradually add stilton, stirring until melted. season to taste with pepper and salt.
• 5 ladle soup into bowls. garnish with reserved cauliflower and serve.