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Wednesday, May 12, 2010

Stilton Cauliflower Soup

Adapted from Gourmet, January 2003 Stilton Cauliflower Soup

An immersion blender is great for this sort of pureed soup to minimize the number of dirty pots.

  • 1 medium onion, finely chopped
  • 2 celery ribs, finely chopped
  • 1 cauliflower, cut into 1-inch florets
  • 3 TBS unsalted butter
  • 3 cups chicken broth
  • 1 cup milk
  • 4 oz crumbled blue cheese
  • 1/2 cup light cream or half-and-half
  • 1/4 tsp white pepper
  • 1/8 tsp salt
Cook onion, celery, and cauliflower in butter in a 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion and celery are softened, 8 to 10 minutes. Add broth and 1 cup milk and simmer, covered, until cauliflower is very tender, about 25 minutes.

Purée cauliflower mixture with immersion blender and return to a simmer. (Alternatively, transfer to a blender or food processor in two batches.)  Add cheese, cream, pepper, and salt and cook over low heat, whisking, until cheese is melted and soup is smooth, about 1 minute.

Lower fat milk and cream can be used as desired.

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I'm in the cloud product strategy group at Red Hat. Prior to Red Hat, I wrote hundreds of research notes, was frequently quoted in publications like The New York Times on a wide range of IT topics, and advised clients on product and marketing strategies. Earlier in my career, I was responsible for bringing a wide range of computer systems, from minicomputers to large UNIX servers, to market while at Data General. Among other hobbies, I do a lot of photography and enjoy the outdoors.