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Cauliflower and stilton soup

Recipe from: 26 November 2010

Ingredients 8
Servings 2-3
Time 5 mins


  • 1
    cauliflower broken into florets
  • 1
    onion chopped
  • 2
    small potatoes, peeled & diced
  • 125
  • 1
    chicken stock (I used homemade)
  • 1
  • Black pepper (No need for salt, especially if using stock cubes)
  • 150
    Stilton/Blue cheese (optional)


25 mins
Sauté the onion in a little oil & butter, add the stock, the cauliflower, potatoes, sugar & black pepper.

Cover pot and simmer gently until soft.

Blend in a blender, return to the pan, add the cream and grated cheese, heat gently to melt the cheese. If you are using stock cubes to make your stock, add the cheese little by little and taste. Stilton/Blue Cheese is quite salty in itself, so you might not need quite so much as I used. You can of course omit the cheese altogether.

Reprinted with the permission of Sous Chef. To visit Sous Chefs blog click here.


Read more on: soup  |  sauté

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