- 30 g butter
- 1 onion, peeled and finely diced
- 1 medium cauliflower
- 1 medium potato, peeled and chopped into 2cm pieces
- 400 ml chicken stock
- 1 tsp sea salt
- black pepper, freshly ground, to taste
- 200 ml milk
- 100 g stilton cheese
- 50 g walnuts, toasted and chopped (optional)
- Cauliflower is always good with cheese, but not many people realise that it's even better with blue cheese, especially with really mature Stilton that has turned very blue and very creamy. This can be a very economical soup in that you can use the core of the cauliflower which is less glamorous than the florets but it tastes just the same. The walnuts are optional – you could just crisp up some bread cubes instead, but I think they add a certain something. Serve this soup at a dinner party and see if your guests can guess the main ingredients. You may be surprised how long it takes them!
- Heat the butter in a saucepan over a low to medium heat and when it foams add the onion and cook until soft.
- Break the florets off the cauliflower and chop the core into 2cm pieces. Add all of the cauliflower and the potato to the onion and then add the stock. Season with salt and pepper and bring to the boil.
- Cover and turn the heat down to a simmer; cook for about 15 minutes until the cauliflower and potato are soft.
- Take the pan off the heat and add three quarters of the Stilton and the milk. Purée the mixture with a hand-blender or in a food processor.
- Return purée to the pan, taste and adjust the seasoning if necessary. Gently reheat till hot. Do not let the soup boil.
- Serve in bowls topped with the rest of the cheese and the walnuts.
Tom's top tips: Any blue cheese will work. If you leave out the blue cheese you may need more seasoning. Sprinkle smoked bacon on top instead of walnuts. Mix some blue cheese and crème fraîche to pop on top. This soup freezes extremely well.