Cauliflower and Stilton Soup
A smooth, fairly thick soup with a distinctive flavour and a warm colour., which goes well with a fresh, crusty loaf of bread. This recipe will feed 4 people as a light meal, or eight if served as a starter. It takes about 30 minutes to prepare and cook
1 Small Cauliflower
Chop the cauliflower finely and put in a saucepan, add the stock cube, a pinch of paprika and a teaspoons or two of the tomato puree. Add 1 pint of hot water and boil for 25 minutes.
While the cauliflower is boiling, finely chop the onion and sauté gently in olive oil, until soft. Add a 3-4 heaped teaspoons of flour and stir into the oil. When the paste forms, add the milk slowly stirring continuously until the mixture reaches a smooth consistency. Crumble and add the stilton and another pinch of paprika. Stir until smooth.
When both are done, slowly add the cauliflower mixture to the stilton sauce, stirring all the time.
Pour into serving bowls and garnish with chopped parsley, or what ever fresh herbs you have to hand.