Stilton Cauliflower Soup

Name: Stilton Cauliflower Soup
Ingredients: 1 medium onion, finely chopped; 2 celery ribs (strings removed and finely chopped); 12 lb cauliflower, cut into 1-inch florets (about 2 1/4 cups); 3 tablespoons unsalted butter; 2 cups chicken broth; 1 cup whole milk (plus 2 tbsp.); 1 teaspoon cornstarch; 13 cup Stilton cheese, crumbled (2 oz.); 12 cup light cream (or half and half); 14 teaspoon white pepper; 18 teaspoon salt

11 ingredients

5 steps

Ingredients

1 medium onion, finely chopped
2 celery ribs (strings removed and finely chopped)
12 lb cauliflower, cut into 1-inch florets (about 2 1/4 cups)
3 tablespoons unsalted butter
2 cups chicken broth
1 cup whole milk (plus 2 tbsp.)
1 teaspoon cornstarch
13 cup Stilton cheese, crumbled (2 oz.)
12 cup light cream (or half and half)
14 teaspoon white pepper
18 teaspoon salt

Directions

1

Cook onion, celery, and cauliflower in butter in a 3 1/2 or 4 quart heavy saucepan over moderate heat, stirring occasionally, until onion and celery are softened, 8-10 minutes.
2

Add broth and 1 cup milk and simmer, covered, until cauliflower is very tender, about 25 minutes.
3

Puree cauliflower mixture in two batches in a blender until very smooth (use caution when blending hot liquids), then return to cleaned saucepan and bring to a simmer.
4

Whisk together cornstarch and remaining 2 tablespoons milk in a small bowl until cornstarch is dissolved, then add to soup and simmer, whisking, until soup is slightly thickened, 1-2 minutes.
5

Add Stilton, cream, pepper, and salt and cook over low heat, whisking, until Stilton is melted and soup is smooth, about 1 minute.