Re: Cauliflower
Cauliflower and Blue Stilton soup.
Ingredients
1 shallot
knob of butter
1 head of cauliflower
1 litre/35fl oz chicken stock
300g/10½oz Stilton (Blue or White as preferred)
300g/10½fl oz double cream (or Yoghurt if preferred)
Method
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 blender or blitz
Garnish with parsley leaves and serve in a warmed bowl with crusty bread.
Delicious!