Ingredients
1
medium onion, finely chopped
2
celery ribs, strings removed with a vegetable peeler and ribs finely chopped
1/2
lb cauliflower, cut into 1-inch florets (2 1/4 cups)
1
cup plus 2 tbsp whole milk
1/3
cup crumbled Stilton cheese (2 oz)
1/2
cup light cream or half-and-half
Garnish: croutons and crumbled Stilton
Directions
1.
Cook onion, celery, and cauliflower in butter in a 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion and celery are softened, 8 to 10 minutes. Add broth and 1 cup milk and simmer, covered, until cauliflower is very tender, about 25 minutes.
2.
Purée cauliflower mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids), then return to cleaned saucepan and bring to a simmer. Whisk together cornstarch and remaining 2 tablespoons milk in a small bowl until cornstarch is dissolved, then add to soup and simmer, whisking, until soup is slightly thickened, 1 to 2 minutes. Add Stilton, cream, pepper, and salt and cook over low heat, whisking, until Stilton is melted and soup is smooth, about 1 minute
4.
Soup can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderate heat, stirring.
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