Top » Catalog » Cauliflower Cheese Soup My Account  |  Cart Contents  |  Checkout   
Cheese A to Z
Cheese By Type
Goat's Milk Cheese
Sheep's Milk Cheese
Low Fat Cheese
Organic Cheese
Lactose Free Cheese
Rennet Free Cheese
Cheese by Country
Quick Find
 

Advanced Search

View All Items
Information
Shipping & Returns
Privacy Notice
Conditions of Use
External Links
Printable Catalog
Shopping Cart more
0 items
Cauliflower Cheese Soup
Ingredients:

1 head cauliflower, chopped
1 tablespoon vegetable oil
1 yellow onion, chopped
2 cloves garlic, chopped
1 leek, chopped
3 stalks celery, chopped
1 baking potato, thinly sliced
2 cups chicken broth
1/4 cup dry sherry
1 teaspoon white pepper
1 teaspoon black pepper
1/2 cup milk
1 teaspoon salt
1/2 cup heavy cream
85g Stilton cheese
1/4 cup chopped fresh parsley

Directions:

1 Separate 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.

2 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.

3 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.

4 Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.

This Cheese Soup Recipe makes 6 servings.

To view Stilton cheese used in this recipe - Click Here

©Copyright MMIV Springbank Cheese Co.. All rights reserved.