Cauliflower and Stilton Soup Veg
HT SP English 50mins
4 Vegetarian Hot
Vegetables Soups Starter Appetiser British
Chicken or Strong Vegetable Stock
2 teasp Cornflour
Salt and Pepper
1. Melt the butter
in a large saucepan, add the cauliflower and onions cover and
cook gently, stirring occasionally, for 10 minutes until the vegetables
are soft but not coloured.
2. Pour in the
stock and wine and season lightly. Bring to the boil then simmer,
uncovered, for about 15 minutes until the vegetables are quite tender.
Allow the soup to cool slightly, then blend to a purée. Return to a clean
pan. Reheat gently, but do not allow to boil.
4. Combine the
cornflour with the milk then add to the soup. Bring to the boil,
stirring constantly and simmer for 2-3 minutes.
5. Remove the rind
from the cheese and crumble into the soup. Stir until melted
but do not boil. Stir in the cream and mix well. Serve immediately.
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