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Cauliflower & Stilton Soup

Submitted by sam from worthing 11 June 2009

I like loads more stilton in it than the recipe calls for - But I love Stilton. I’ve also made it by adding the Stilton to the processor along with the rind and it has been fine. Extra cheese does make it a very hearty soup. You can make it using half the water and freeze the ‘concentrated soup’ adding water or milk to bulk it back before serving. If you have discoloured cauliflower it is a good way to use it up as well. You can also use broccoli stems that maybe you would not eat. For the frugal amongst us (me!) freeze your discoloured cauliflower then visit a supermarket a bit after Christmas. You can pick up cheap bargains on Stilton cheese. This can also be frozen and used for the soup when the vegetables are available.



1 Onion ,450g Cauliflower ,1 Medium Carrot,1 Medium Potato ,25g Butter ,2 tbsp Olive or Vegetable Oil ,1.5 litre of Water or Stock (vegetable - i use swiss bouillon),75g Stilton Cheese (or more to tatse I like loads) ,


Dice vegetables and add to pot with the butter and oil and a small amount (about 3 or 4 tbsp) of water.

Heat whilst stirring to avoid burning then put the lid onto the pot and cook gently for around 15 minutes to soften the vegetables, stirring occaisonally and replacing the lid or shaking the pan to avoid sticking.

Next add the water/stock, bring to the boil and then simmer gently for around 25 - 30 minutes, then reserve the liquid and blitz the veggies in a food processor.

Return to the water and crumble the Stilton cheese in and season to taste. (watch your salt though as the stilton is salty)

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