Cauliflower soup with stilton and croutons recipe

Cauliflower Soup with Stilton and Croutons recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Cauliflower Soup with Stilton and Croutons is a delicious and comforting dish perfect for a cozy meal. The creamy cauliflower base is complemented by the rich and tangy flavor of Stilton cheese, while the crispy croutons add a delightful crunch. With just a handful of ingredients, this recipe is easy to make and will impress your family and friends. Serve it as a starter or a main course, and enjoy the warm and comforting flavors of this hearty soup.

Keywords: Cauliflower soup, Stilton cheese, croutons, creamy, comforting

Cauliflower soup with stilton and croutons recipe details

Cauliflower soup with stilton and croutons recipe, recipe Rating: 4.9
Number of votes:128 

Ingredients

1 tbsp	olive oil
1 small	onion, peeled and chopped
1 clove(s)	garlic, finely chopped
1 large	bay leaf
1 ½ l	chicken or vegetable stock, best quality possible
1 medium	potato, peeled and diced, to thicken
1 large	cauliflower, tightly closed, head only cut into small florets
3 tbsp	double cream
250 g	Stilton cheese
	fresh ground pepper to taste
3 slice(s)	quality fresh bread about ¾ inch or 20mm thick, for croutons

Instructions

Heat the oil in a large saucepan and gently fry the onion and garlic until softened, 3-4 minutes. Add the bay leaf and stock. Add potato and cauliflower and bring gently to a boil. Reduce heat and simmer for about 20 minutes or until the cauliflower and potatoes are soft and tender. Use a pointed knife to test; if there is some resistance, cook a few minutes longer.

Remove the bay leaf and use a stick blender to purée the soup until smooth. If using other blender, pour in soup to specified level, replace lid and blend until smooth, taking precautions to prevent scalding by the hot soup. Pour blended soup into a fresh pan or bowl if necessary to enable remainder to be processed. Return soup to original pan and return to heat.

Add cream and crumble the cheese into the soup and heat gently until the cheese has melted. Season with a generous amount of pepper; I do not suggest adding salt due to the saltiness of the cheese. Serve immediately in bowls with croutons, as below.

While the soup is cooking, heat a frying pan and add 2-3 tbsp of oil. Remove the crusts and cut the bread into cubes roughly similar in size all around. Add a quantity of the bread cubes and fry until golden on all sides, tossed as necessary. Repeat for remainder of bread, but you may need to add additional oil as some will be absorbed. Drain on 2 or 3 layers of kitchen paper and add a portion to each bowl when serving.

An alternative and more luxurious method of making croutons is to use a variation of ‘eggy bread’. You need a similar amount of egg and milk. For 2 medium eggs, use 100 ml milk; for large eggs use 125 ml. Whisk the egg thoroughly with the milk and a dash of salt and pepper in a bowl. Soak the bread cubes in the egg mixture without overloading. Allow to drain and fry in oil until browned and crisp, tossing as required. Repeat for remainder and drain as before. Serve as above.

Preparation time:
ca. 40 min
Grade of difficulty:
easy
Calories per portion:
n/a