CREAMED CAULIFLOWER AND STILTON SOUP
Ingredients
- 1 shallot
- knob of butter
- 1 head of cauliflower
- 1 litre/35fl oz chicken stock
- 300g/10½oz Stilton
- 300g/10½fl oz double cream
- crusty bread
Directions
- Sweat the shallots in butter until soft.
- Add the cauliflower florets and the chicken stock.
- Cook until cauliflower is soft.
- Add the Stilton and the cream and bring nearly to the boil
- Season and remove to a food processor.
- Strain the soup
- garnish with parsley leaves and serve in a warmed bowl with crusty bread.
