As promised on the previous post ...here is the recipe... perfect when you have a small or half a large head of cauliflower waiting to be used up ...and a few ounces of Stilton hanging about after Xmas.
1 medium sized Leek ...finely chopped ....I do not use the darker green part
(Shallot or onion can be used instead)
A small head of fresh cauliflower ....cut into small pieces
Up to a litre of stock ....I used only 2 stock cubes ....(1veg and 1chicken.)
Black pepper and salt to taste
Soften the leek in the butter with the black pepper and a pinch of salt ....do not brown.
Add the cauliflower and 3/4 of the stock.
Simmer gently, until the cauliflower is soft and then remove from the heat.
Stand for a minute.
Add the milk and then crumble in the cheese ...use a little more Stilton if you want to.
Either decant the mixture into a liquidizer to puree it all, or use a stick blender in the saucepan.
When it is a smooth creamy consistency add the extra stock if consistency is a little thick for you and check for seasoning, as you might need a little more salt.
Return to the heat and gently bring the soup back to just below boiling.
Enjoy with crusty fresh bread or a toasted bagel
If using it for a starter, garnish with tiny croutons and some crumbled Stilton.
Butter both sides of a couple of slices of bread and with a sharp knife, cut off the crusts.
Then cut each slice into tiny cubes and scatter onto a baking sheet.
Pop into a hot oven but watch them ...as soon as they are light golden in colour, shake them and return for a short while... until they are a true golden colour.
Remove from the oven ...toss onto kitchen towel ...and allow to cool.
Take Care xx