Cauliflower Soup With Stilton Cheese
Cauliflower and Stilton Cheese Soup
This delicious winter soup is easy to make and it is quite filling. It has very little fat from the skimmed milk and Stilton cheese. Serves 4-5
1 medium or 1/2 of a large cauliflower
1 medium onion
2 cloves garlic
1/2 inch piece of ginger, peeled
2 cups of vegetable or chicken stock. You can use stock granules or cubes
2 cups milk
Salt and pepper to taste (keep it low salt)
2-3 tbsp. grated Stilton or Danish blue cheese or St. Augur cheese
Chives or onion green for garnish
1 chopped green chilli for garnish (optional)
Remove leaves and stalk from cauliflower and discard.
Peel and chop onion roughly.
Place cauliflower florets, onion, ginger, garlic, stock, salt and pepper in a pan and boil for 15 minutes or pressure cook on full for 2-3 minutes. Turn heat off.
Now puree in a blender or by a hand held blender.
Add cheese and give one more whiz of blender, to mix the cheese in well.
Adjust seasoning to taste and heat it well.
Serve garnished with very finely chopped chives or onion greens and green chillies.
Also see Soup Selection.
If I don't have green chillies, I sometimes add a little drizzle of chilli sauce (not the sweet one) on top of each bowl of soup and give it a little swirl, before garnishing with chives.