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Loading...| 1 lb cauliflower , cut into small florets | |
| 1/4 cup butter | |
| 1 medium onion , chopped | |
| 1 leek ( white and pale green parts only ) | |
| 3/4 cup celery , chopped | |
| 1/4 cup all-purpose flour | |
| 3 cups vegetable broth | |
| 1 cup milk ( may use more ) | |
| 3 ounces Stilton cheese , crumbled | |
| white pepper , to taste | |
| salt , to taste |
| 1. | Melt butter in a large pot over medium heat. |
| 2. | Add onion, leek, and celery. Cook for 5-7 minutes until vegetables are soft. |
| 3. | Add flour and stir well to make a roux. Cook for 1-2 minutes. |
| 4. | Gradually add vegetable broth to the pot, stirring constantly. Add milk and cauliflower florets. |
| 5. | Simmer the soup for 20-25 minutes until the cauliflower is tender. |
| 6. | Remove from heat and allow the soup to cool slightly before blending until smooth. |
| 7. | If the soup is too thick, add more milk to achieve the desired consistency. |
| 8. | Return the soup to the pot and add crumbled Stilton cheese. Cook over low heat until the cheese is melted. |
| 9. | Season with white pepper and salt. Serve hot. |
Easy to make, creamy and delicious, perfect for a comforting meal on a cold day.
Contains butter and cheese, which may not be suitable for individuals on a low-fat or dairy-free diet.
Cauliflower is a low-calorie vegetable that is high in fiber, vitamin C, and other nutrients. Stilton cheese is rich in calcium and protein but also high in saturated fat and sodium. This soup can be a nutritious addition to a balanced diet when consumed in moderation.
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