Cream of Cauliflower and Stilton Soup

It's been 13 years since I first made this delicious soup.....and luckily I found the recipe not in my recipe files, but in my mother's recipe vault!!!  I can't tell you how thrilled I was to find it, and even more thrilled that I'll be whipping up a pot ASAP!!!

Cream of Cauliflower and Stilton Soup
adapted from Bon Appétit
Printable Recipe

You'll Need

• 1 1-pound head cauliflower, cut into small florets
• 1/4 cup (1/2 stick) butter
• 1 medium onion, chopped
• 1 leek (white and pale green parts only), chopped
• 3/4 cup chopped celery
• 1/4 cup all purpose flour
• 3 cups canned vegetable broth
• 1 cup (or more) milk
• 3 ounces Stilton cheese, crumbled
• Salt (to taste)
• Ground white pepper (to taste) 

Blanch 1 cup of the cauliflower florets over high heat in a medium pot of boiling salted water until crisp-tender, roughly 2 minutes. Drain into a colander, then rinse under cold water; draining well. Set aside.

In a large heavy saucepan over medium heat melt the butter.  Add the onion, leek, celery, and the rest of the cauliflower. Cover and cook until the onion is tender, but not brown, stirring frequently for about 8 minutes. Add the flour and stir for 2 minutes. Gradually whisk in the vegetable broth. Add 1 cup of milk. Bring the soup mixture to a boil; then reduce heat and partially cover. Stirring occasionally, simmer until the vegetables are tender and the soup thickens, about 20 minutes. In a blender, puree the soup in batches until smooth. Return the soup to the same saucepan.

Bring the soup to a simmer, thinning with more milk, if desired. Gradually add the Stilton cheese, stirring until melted. Season to taste with salt and white pepper.

Ladle soup into bowls, and garnish with reserved cauliflower and enjoy!!!

Serves 4