x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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

Where’s the full recipe - why can I only see the ingredients?

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

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.