You know how it is when you travel to another country you get to the airport to go home & have a handful of money that you don't want to bother to exchange so, you end up spending it in the airport shops. Waiting to come home from England, we used our few leftover pounds to buy a bunch of chocolate & a copy of Jamie Oliver's magazine Jamie. It's a really pretty magazine, the art direction looks a lot like his recent books, but even better it seems to be full of recipes we want to try. This is the first of those recipes.
This soup seemed like the perfect quick thing to make on our first night back home when we knew we wouldn't be up for much else. It had a really wonderful flavor but oh, was it rich! We really needed the crusty bread we served it with. I don't think we'd make it as a main dish again but it would make a great starter or side with beef.
Cauliflower & Stilton Soup
(adapted from Jamie Magazine for quantity & US measurements)
1/2 T unsalted butter
1 small onion, peeled & chopped
2 garlic gloves, sliced
1/2 t dried oregano
1 1/2 T fresh parsley, chopped
1/2 head of cauliflower, chopped
2 c chicken or vegetable broth
3.5 oz stilton
1/2 c milk
Salt & pepper
Melt the butter in a large saucepan over medium-heat. Add the onion, garlic & oregano and sauté for 5 minutes. Add the parsley & cauliflower & cook for 10 minutes. Pour in the broth & let simmer for 20 minutes. Reduce the heat & add the stilton & milk. Cook while stirring for 5 minutes. Taste for seasoning & add salt & pepper as needed. Use a blender or immersion blender to process until smooth. Serve with crusty bread.
2 main course or 4 side servings.
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