Cauliflower soup with stilton from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kjohns101 on January 27, 2024

    I looked at several cauliflower soup recipes and decided between this recipe and one in Around My French Table. I’m glad I chose this one. It’s delicious. Even though it seems rich, it’s not as heavy as some cream based soups. A few changes I made- doubled the cauliflower, using 1lb instead of 8 oz. Made some rosemary infused olive oil and browned croutons in the oil. Garnished the soup with the croutons, Stilton crumbles, and a drizzle of rosemary oil. Served as a starter for a dinner. So good.

  • Rutabaga on November 14, 2016

    The flavor of this soup is wonderful; the cauliflower pairs so well with the Stilton. I found it a little thin, however, so in future I would either halve the amount of broth and milk, or double the cauliflower. Also, the ingredient list on Eat Your Books includes "cream", but the recipe itself calls for half and half and whole milk. I used a combo of 2% milk and heavy cream to approximate the right level of creaminess. My husband stated he would prefer it a little bit chunky, rather than pureed.

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