Friday, 5 August 2011

Cauliflower Stilton Soup

When you think about summertime, it isn’t traditionally the time of year when you would choose to have a thick & warming soup for your dinner. However, if you live in England it could well be on the menu and you’d be grateful for that fact.  
A steaming bowl of delicious soup served with crusty brown bread on the side is just what you want after a drizzly morning or a chilly afternoon.  

It’s even more of a treat when the soup is made for you to enjoy by someone else!

This recipe was adapted from the Easy Cauliflower Soup recipe found on the Waitrose recipes page.  It is pretty simple and gets points for frugality too since it uses items already in the average store cupboard.

Cauliflower Stilton Soup
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 fresh bay leaf
1 large potato, peeled and diced
1 large cauliflower, cut into florets
3 tbsp greek yoghurt
250g Stilton

In a large saucepan, heat the oil and gently cook the onion and garlic for 3-4 minutes until softened. Add the bay leaf and 1½ litres of cold water, then the potato and cauliflower. Bring to the boil then simmer gently for 15-20 minutes until the vegetables are just tender.

Remove the bay leaf then purée the soup using a hand blender or a liquidiser until smooth. Pour back into the pan, add the yoghurt and crumble in the Stilton. Heat through gently to melt the cheese then season generously with freshly ground black pepper.

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