It was an abbreviated meal we enjoyed on the second to last Sunday of October, but it was all good, nonetheless.
With our choice as today’s star, the funk-factor of the Stilton is mellowed by the creamy cauliflower of this dish and the result blends together to make it an excellent accompaniment to any sandwich I can think of… except maybe PB & J.
Here at Chez Geoffrey’s, we served our soup with a big-boy version of a BLT, using pepper bacon, arugula, tomato and avocado on a whole wheat wrap, but feel free to expand your own horizons and try it with your favorite sandwich.
- Chez
• 1-pound frozen cauliflower 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 milk
• 5 ounces Stilton cheese, crumbled
• Ground white pepper
• Fine chopped chives (garnish)
• Crouton Round (optional garnish)
Thaw cauliflower florets in medium pot of warm salted water, drain well. Reserve 1 cup of florets.
Melt butter in heavy large saucepan over medium heat. Add onion, leek, celery, and remaining cauliflower. Cover and cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add flour and stir 2 minutes. Gradually stir in vegetable broth.
Add 1 cup milk. Bring mixture to a boil. Reduce heat. Cover partially and simmer until vegetables are very tender and soup thickens, stirring occasionally, about 20 minutes. Puree soup in blender in batches until smooth. Return to same saucepan. Bring soup to simmer, thinning with more milk, if desired. Gradually add Stilton, stirring until melted. Add the reserved cauliflower and season to taste with white pepper.
Ladle soup into bowls. Garnish with chives and crouton and serve.
