Cream Of Cauliflower And Stilton Soup

This recipe comes from bon appetit, february 1996. the magazine indicated that it was british/scottish in origin.

Blanch 1 cup cauliflower florets in medium pot of boiling salted water until just crisp-tender , about 2 minutes.

Drain.

Rinse under cold water.

Drain well.

Set aside.

Melt butter in heavy large saucepan over medium heat.

Add onion , leek , celery , and remaining cauliflower.

Cover and cook until onion is tender but not brown , stirring frequently , about 8 minutes.

Add flour and stir 2 minutes.

Gradually stir in vegetable broth.

Add 1 cup milk.

Bring mixture to a boil.

Reduce heat.

Cover partially and simmer until vegetables are very tender and soup thickens , stirring occasionally , about 20 minutes.

Puree soup in blender in batches until smooth.

Return to same saucepan.

Bring soup to simmer , thinning with more milk , if desired.

Gradually add stilton , stirring until melted.

Season to taste with white pepper and salt.

Ladle soup into bowls.

Garnish with reserved cauliflower and serve.

cauliflower, butter, onion, leek, celery, all-purpose flour, vegetable broth, milk, stilton cheese, white pepper, salt