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1 shallot
knob of butter
1 head of cauliflower
1 litre/35fl oz chicken stock
300g/10˝oz Stilton (Blue or White as preferred)
300g/10˝fl 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!
Ohhhh my gosh. I'm buying cauliflower soon just to make this. It sounds so simple, yet so delicious. I love cauliflower soup and also mashed cauliflower. Thanks for sharing your recipe.