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

  • cauliflower
  • celery
  • heavy cream
  • chicken stock
  • Stilton cheese

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Notes about this recipe

  • 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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