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Butternut
& Squash Soup
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Stilton Cauliflower Soup
Ingredients:
1 lg sweet whit onion, finely chopped
2 cauliflowers, cut into 1 inch florets, about 3 cups
3 stalks celery, finley chopped, tops included
1/4 cup of unsalted butter
3 cups chicken or vegetable broth
1 cup + 2 tbsp whole milk
1/2 tsp Dijon Mustard
1 tbsp fresh lemon juice
2 springs of fresh thyme
1 tbsp corn starch
1/3 cup stilton (blue cheese) crumbled
1/2 cup half & half cream
1/2 tsp white pepper
1/2 tsp celery salt
Directions:
Saute onion, celery & cauliflower in butter, over medium-high heat in a
large soup pot, until onions are tender, about 8 minutes.
Add broth & 1 cup of milk & fresh thyme, reduce toa simmer for
about 15 minutes.
Puree with a hand held emulsifier in pot until smoot ... use caution when
blending hot items ...
To thicken, dissovle cornstarch in a small bowl with 2 tbsp warm milk and then
whisk into the soup while continuing to simmer.
Add the stilton cheese, dijon, continuing to stir until incorporated ... remove
thyme springs
Garnish with a fresh crumble of stilton and a spig of thyme.
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