I first started making this soup in France with whatever left over blue cheese came to hand.
Today I made the soup with Stilton, bought specially for this recipe. I found three shallots lurking in the bottom of the onion bag and I used them, but a regular onion will work just as well.
Creamy Cauliflower and Stilton Soup
1 Tablespoon olive oil.
1 small or medium cauliflower, leaves and stalk removed, and separated into florets.
1 small onion or 3 shallots.
A stock cube (optional).
Salt and white pepper.
1 oz butter.
2 Tablespoons flour.
A little salt and white pepper.
8 oz (1 cup) milk.
2 1/2 oz (or so) of Stilton, crumbled.
Heat the oil in a large saucepan.
Chop the onion and sauté gently for about 5 minutes.
Add the cauliflower florets and enough water to barely cover them.
Add stock cube and salt and pepper.
Bring to a boil, then turn down the heat and simmer for 20 minutes.
Let it cool a little then use a mouli or a blender to puree the cauliflower.
In a smaller saucepan or a milk pan, melt the butter.
Add the flour and whisk together.
Add a little salt and pepper.
Remove from the heat and stir in the milk, then put back on the heat and whisk until it is thick and starting to boil.
Remove from the heat and stir in the crumbled Stilton.
Add this mixture to the pureed cauliflower and whisk it together.
Reheat gently, if necessary.
Serve with a little bit of crumbled cheese on the top.