Some weeks ago I bought what I thought was a bargain. 500g of Stilton for a pound. There was a reason it was a pound: it was almost runny. I didn’t discover this until I opened the cheese one evening. It was also a bit too mature, even for me.
Nevertheless I didn’t bin it I just did the usual and put it back in the fridge. Yesterday I noticed there was a cauliflower lurking in the veg drawer so today I’ve made a sort of cream of cauliflower and Stilton soup which we’ll have for tea tonight.
1 medium cauliflower
500g Stilton (or other blue cheese)
bunch of spring onions
1tsp each of coriander seeds, cumin seeds and turmeric
1/2tsp black peppercorns
1 litre chicken stock (or veg stock)
knob of butter
300ml double cream
Finely chop one shallot and the spring onions. Sweat them off in the butter. Meanwhile toast the coriander, cumin and peppercorns and grind. Add the turmeric and add to the shallot/spring onions.. Stir well to combine then add the cauliflower florets and the stock. Bring to the boil and simmer until the cauliflower is soft. Meanwhile slice the two remaining shallots and shallow fry until crispy. Set aside, pat dry and allow to cool.
Add the cheese and the cream and bring up to the ‘almost boil’. Use either a stick blender or food processor to blitz the soup until it’s, er, soupy.
Serve with warm crusty bread and crispy fried shallots.