cream of cauliflower and stilton soup
After the excesses of the past couple of weeks and the distinctive lack of vegetables in my diet in favour of sweets, cakes, biscuits, chocolate and all things calorie laden I am back on healthier stuff. In short ….bring back the soups and the salads!! Soups are a firm favourite of mine and I’m always on the look out for new ones. Sometimes they are just a good way of using whatever veggies you have languishing in the fridge. This cream of cauliflower is a case in point: I had a piece of sad looking stilton left over from Christmas, one cauliflower and …voilà…this soup was born. I confess I am not a fan of cauliflower (unless it is encased in béchamel sauce!)- not to mention its smell- but I must say I was surprised as to how creamy and tasty this one was. My husband was full of compliments and urged me to blog it as he enjoyed it so much. So how could I refuse? So here goes….
INGREDIENTS
1 medium cauliflower
1 large potato
1 onion
750 ml. vegetable stock
750 ml milk (these are approx. measurements. You basically have to cover the vegetable pieces)
100-150 gr stilton or any other blue cheese
salt and pepper
METHOD
Bang all the vegetables in the pan, add milk and stock, bring to the boil and cook until all vegetables are nice and soft (I used my trusted pressure cooker).
Add blue cheese and liquidize.
Buonissima Lucina! Me l’hai insegnata tu nella versione con il gorgonzola. Un modo per far mangiare verdura ai più irriducibili!