Cauliflower and Stilton Soup
1.2 Litres vegetable stock
450g mix of cauliflower and broccoli florets
1 small onion, chopped
50g plain flour
600ml skimmed milk
75g Stilton, crumbled
Salt and freshly ground black pepper
Pour the stock into a large saucepan, bring to the boil then add the cauliflower and broccoli.Simmer until tender. Drain and reserve 600ml/1 pint of the stock. Puree the cauliflower and broccoli.
Melt the butter in a large pan, add the onion and fry for 3-4 minutes until softened, stir in the flour cook for a further minute then gradually add the milk and the stock, stirring continuously until it simmers and has thickened slightly.
Stir in the puréed broccoli mixture and the Stilton, heat through gently, until the cheese has melted, without bringing to the boil. Season well.
Serve with a wholemeal roll.Create printer friendly PDF