Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?



Cauliflower and Stilton Soup   Veg   HT   SP  English  50mins


Serves 4     Vegetarian   Hot   Vegetables Soups  Starter   Appetiser  British  Europe Eggless



225g/8oz Cauliflower Florets

25g/1oz Butter

50g/2oz Onion, chopped

300ml/10fl.oz. Chicken or Strong Vegetable Stock

300ml/10fl.oz. Dry White Wine

2 teasp Cornflour

150ml/5fl.oz. Milk

Salt and Pepper

100g/4oz Stilton Cheese

150ml/5fl.oz Single Cream




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.


3. 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.


More Soup Recipes  |   Hors d'oeuvre Recipes  |  What's in Season



Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.


If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.





 Follow us 



Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


Related Recipes and Information

More Soup Recipes 

 Hors d'oeuvre Recipes 

What's in Season

 Sign up for Free E-mailings

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©