FAST FOOD
Cauliflower and Stilton soup

Cauliflower and Stilton soup

Serves 6



80 gm   unsalted butter, chopped
1   onion, coarsely chopped
4   cloves of garlic, finely chopped
1 tsp   dried oregano
1.25 kg   cauliflower, cut into florets
¼ cup   flat-leaf parsley, finely chopped
1 litre   chicken or vegetable stock
220 gm   Stilton, crumbled
1 cup   milk
2 tbsp   double cream, to serve
To serve:   toasts spread with Stilton


1 Melt butter in a heavy-based saucepan, add onion, garlic and oregano, season to taste with sea salt and freshly ground white pepper, then stir over medium heat for 5 minutes or until onion is soft.
2 Add cauliflower and parsley, then cook, stirring occasionally, for 10 minutes. Add stock and simmer for 15 minutes or until cauliflower is tender, then reduce heat to low, add Stilton, and stir until well combined. Add milk and cook until just heated through.
3 Ladle soup among bowls, top with a dollop of cream and serve with Stilton toasts.


Drink Suggestion 2005 Gibbston Valley Blanc de Pinot Noir.

RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Andy Harris

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