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Cauliflower and Stilton soup

You'll need

  • 80 gm
  • unsalted butter, chopped
  • 1
  • onion, coarsely chopped
  • 4
  • cloves of garlic, finely chopped
  • 1 tsp
  • dried oregano
  • 1.25 kg
  • cauliflower, cut into florets
  • ¼ cup
  • flat-leaf parsley, finely chopped
  • 1 litre
  • chicken or vegetable stock
  • 220 gm
  • Stilton, crumbled
  • 1 cup
  • milk
  • 2 tbsp
  • double cream, to serve
  • To serve:
  • toasts spread with Stilton

Method

  • 01
  • Melt butter in a heavy-based saucepan, add onion, garlic and oregano, season to taste with sea salt and freshly ground white pepper, then stir over medium heat for 5 minutes or until onion is soft.
  • 02
  • Add cauliflower and parsley, then cook, stirring occasionally, for 10 minutes. Add stock and simmer for 15 minutes or until cauliflower is tender, then reduce heat to low, add Stilton, and stir until well combined. Add milk and cook until just heated through.
  • 03
  • Ladle soup among bowls, top with a dollop of cream and serve with Stilton toasts.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2005 Gibbston Valley Blanc de Pinot Noir.

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