Thursday, 10 January 2013
Cook: Cauliflower and Stilton Soup
In the past few weeks we've been trying out new recipes from Christmas present cookbooks and also adjusting to the copious amounts of veg that now reside in our fridge in order to provide the baby with enough food to drop over the side of the highchair...
We try and eat vegetarian dinners a few times a week - partly for money saving, and partly because we like it (Hugh FW's River Cottage Veg is a firm favourite in our house). So when faced with a huge pile of cauliflower, and some left over cheese this week, there was nothing for it but to make soup.
I'm not the greatest at following recipes - unless it's baking, and then I do as I'm told - so this was made up as I went along...
Cauliflower and Stilton Soup
Serves 4 hungry people (perhaps with a portion left for lunch the next day too!)
1 onion, diced.
1(ish) head of cauliflower, chopped onto small florets. Finely dice the stalks.
4 medium sized potatoes.
1.5 litres (or thereabouts) chicken stock
Stilton, to taste. We used about 150g.
A little cream: some in the soup, some to swirl pretentiously on the top!
Slowly cook the onions on a medium/low heat until translucent and soft. Add the chopped cauliflower and potato and stir with the onions for a minute or so. Add the chicken stock (it should just cover the cauliflower and potato chunks) and leave to slowly bubble on a low heat until the cauliflower is soft. Crumble in the stilton, and as much cream as you'd like, and then blitz using a blender. Season to taste - I added a good whack of black pepper as I'm a pepper fiend, but only a tiny bit of salt as the stilton seasons the soup well. Enjoy!
It was the perfect dinner for a cold, blustery evening (and we've still got 3 portions left over!).