- 5
Ingredients
- 1 medium onion, finely chopped
- 2 celery ribs, strings removed with a vegetable peeler and ribs finely chopped
- 1/2 lb cauliflower, cut into 1-inch florets (2 1/4 cups)
- 3 tablespoons unsalted butter
- 2 cups chicken broth
- 1 cup plus 2 tablespoons whole milk
- 1 teaspoon cornstarch
- 1/3 cup crumbled Stilton cheese (2 oz)
- 1/2 cup light cream or half-and-half
- 1/4 teaspoon white pepper
- 1/8 teaspoon salt
- Garnish: croutons and crumbled Stilton
Preparation
Step 1
+Preparation+
Cook onion, celery, and cauliflower in butter in a 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion and celery are softened, 8 to 10 minutes.
Add broth and 1 cup milk and simmer, covered, until cauliflower is very tender, about 25 minutes.
Purée cauliflower mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids), then return to cleaned saucepan and bring to a simmer.
Whisk together cornstarch and remaining 2 tablespoons milk in a small bowl until cornstarch is dissolved, then add to soup and simmer, whisking, until soup is slightly thickened, 1 to 2 minutes.
Add Stilton, cream, pepper, and salt and cook over low heat, whisking, until Stilton is melted and soup is smooth, about 1 minute
NOTE: can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderate heat, stirring.