Cream of Cauliflower and Stilton Soup
Indulge in the velvety richness of Cream of Cauliflower and Stilton Soup, a luxurious blend of wholesome cauliflower, aromatic onions, and creamy Stilton cheese. This comforting soup combines simple ingredients with sophisticated flavors, bringing together the earthy, nutty undertones of cauliflower and the bold tang of Stilton for a dish that's both nourishing and elegant. Perfect for cozy dinners or dinner-party starters, this recipe features a creamy texture achieved through puréeing, with a touch of heavy cream for added decadence. Garnish with fresh parsley and enjoy alongside crusty bread for a restaurant-quality meal at home. Ready in just 45 minutes, this easy-to-make soup delivers maximum flavor with minimal effort, making it a must-try for lovers of gourmet comfort food.
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Recipe Information
Ingredients
- 1 head (medium) Cauliflower
- 2 tablespoons Unsalted butter
- 1 medium, finely chopped Yellow onion
- 2 minced Garlic cloves
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 4 ounces, crumbled Stilton cheese
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (freshly ground, adjust to taste) Black pepper
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Prepare the cauliflower by removing the leaves and cutting the head into small florets. Rinse under cold water and set aside.
In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Stir in the cauliflower florets, then pour in the vegetable broth. Increase heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to medium-low and cover the pot. Simmer for 20 minutes, or until the cauliflower is tender and easily pierced with a fork.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully ladle the soup into a countertop blender in batches and blend until creamy. Return blended soup to the pot.
Stir in the heavy cream and crumbled Stilton cheese. Keep the heat on low and stir until the cheese is melted and fully incorporated, about 2-3 minutes.
Season the soup with salt and black pepper to taste. Adjust as needed.
Serve the soup hot, garnished with chopped fresh parsley if desired. Pair with crusty bread for a delightful meal.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 6282 mg | 273% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 27.8 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 888 mg | 68% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3483 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
