Ingredients
6
6 servings
- •1 head cauliflower, chopped
- •1 tablespoon vegetable oil
- •3 stalks celery, chopped
- •1 leek, chopped
- •1 yellow onion, chopped
- •2 cloves garlic, chopped
- •2 cups chicken broth
- •1 baking potato, thinly sliced
- •0.25 cup dry sherry
- •1 teaspoon white pepper
- •1 teaspoon black pepper
- •1 teaspoon salt
- •0.5 cup milk
- •0.5 cup heavy cream
- •3 ounces Stilton cheese
- •0.25 cup chopped fresh parsley
Instructions
- Separate 3/4 cup of cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water and set aside for garnish.
- Heat oil in a large saucepan over medium heat. Add celery, leek, onion, and garlic; cook and stir until tender, about 5 minutes. Add chicken broth, remaining cauliflower, potato, and sherry. Bring to a boil; simmer over low heat, stirring occasionally, until potatoes and cauliflower are tender. Remove from heat.
- Purée cauliflower mixture in batches using a food processor or blender; transfer to a soup pot over medium-low heat. Season with white pepper, black pepper, and salt. Stir in milk and cream, then crumble in Stilton cheese. Heat through, but do not boil.
- Ladle into bowls, and garnish with reserved cauliflower pieces and chopped fresh parsley.
Nutritional Facts
Per 6 servings
- Calories: 238
- Carbohydrate: 20g
- Fat: 15g
- Fiber: 4g
- Protein: 8g
- Sugar: 6g
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