Cauliflower Soup with Stilton en Croutes

Cooking Time
27
Portions
4

Ingredients

Increase Portion Size

  • g small cauliflowers
  • g onion, chopped
  • g shallots, finely chopped
  • g Country Range Butter
  •   tsp Country Range Dried Thyme
  •   tsp Country Range Minced Garlic
  •   tsp Country Range Dill Tops
  • g Country Range Bay Leaves milk, to cover
  • g baguette, sliced Country Range Extra Virgin Olive Oil
  • g Stilton cheese salt and pepper to taste

  • 1

    Step 1

    Cut out the stalks of the cauliflower and chop into small pieces.
  • 2

    Step 2

    In a large saucepan, gently fry the chopped onion and shallots in the butter with the thyme, garlic and dill.
  • 3

    Step 3

    Add the cauliflower pieces and bay leaves and continue to cook for a further 2 minutes.
  • 4

    Step 4

    Cover with milk and simmer for 20 minutes. Remove a few florets of cauliflower and set aside to use for decoration.
  • 5

    Step 5

    Season the cauliflower mixture to taste and puree to a smooth consistency.
  • 6

    Step 6

    Meanwhile, toast the bread and drizzle with a little oil. Sprinkle with the cheese and grill until golden and bubbling. Serve the soup garnished with the cauliflower florets and stilton croutons on the side.

Ingredients

  • 2 g small cauliflowers
  • 1 g onion, chopped
  • 2 g shallots, finely chopped
  • 75 g Country Range Butter
  • 1 tsp Country Range Dried Thyme
  • 2 tsp Country Range Minced Garlic
  • 1 tsp Country Range Dill Tops
  • 2 g Country Range Bay Leaves milk, to cover
  • 1 g baguette, sliced Country Range Extra Virgin Olive Oil
  • 100 g Stilton cheese salt and pepper to taste