Cauliflower cheese soup
November 21, 2013
Posted in View from the table
I eat a lot of soup. There’s not a week that goes by that I don’t fill a pot with some combination of vegetables and pulses and let it bubble away and do its thing. Soup is hugely comforting, it’s filling, it’s warm, it’s exactly the kind of thing you want to eat when the rain is horizontal and freezing, as it was yesterday.
A cauli that really needed using and a leftover wedge of Stilton in the fridge made this soup inevitable. Rich, tangy with ripe Stilton and creamy too, it was the perfect end to a long walk with my lovely mum. We were cold, we’d been collecting sloes in my mum’s beloved woods near her house. The woods connect all the estates in the town she lives in, they really are beautiful. She pointed out tree fulls of noisy jays, buzzards and low flying red kites.
We decided we had enough sloes as the sun disappeared and the rain started to fall. This soup was waiting for us.
Cauliflower and Stilton Soup
|Prep time||10 minutes|
|Cook time||30 minutes|
|Total time||40 minutes|
What you will need
- 1 medium cauliflower (broken into florets)
- 2 white onions (chopped)
- 1 tablespoon butter
- 100g Stilton cheese (crumbled)
- 1l vegetable stock
- handful fresh thyme
- black pepper
|Step 1||Melt the butter in a large pan and soften the onion for about 5 minutes. Add the cauliflower florets and cook for a further 5 minutes.|
|Step 2||Pour in the stock and let the veggies soften for about 10 minutes.|
|Step 3||Add the Stilton cheese and stir until it's melted. Blitz with a hand blender until smooth and add the thyme leaves. Season with black pepper.|