Quick recipe finder Creamed cauliflower and Stilton soup

Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 2

Recommended by

14 people

By Curtis Stone From Saturday Kitchen

Ingredients

• 1 shallot
• knob of butter
• 1 head of cauliflower
• 1 litre/35fl oz chicken stock
• 300g/10½oz Stilton
• 300g/10½fl oz double cream

To serve

• crusty bread

Method

1. Sweat the shallots in butter until soft.

2. Add the cauliflower florets and the chicken stock.

3. Cook until cauliflower is soft.

4. Add the Stilton and the cream and bring nearly to the boil

5. Season and remove to a food processor.

6. Strain the soup, garnish with parsley leaves and serve in a warmed bowl with crusty bread.