Spiced Caulistilton soup

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)

3 shallots

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.


Daily bread

A few weeks ago I was mooching around my local shop when I stumbled across the ‘buy this stuff cheap’ shelf. On it was a loaf of chilli bread that was use by that day. I bought it. It was 10p.

When I got it home I chopped it up and dried it out in a low oven (140C) for abot 30mins. Croutons! Most went into the freezer and some into an airtight jar. I’ve just re-toasted them with some cheese and had them atop the cauliflowerish soup.

Cauliflowerish Soup

Just the thing on a rainy and cold May Day bank holiday.

I had some leftover veg and some bits that were rapidly approaching the bin so I thought I’d try and turn them into a tasty soup. It worked.

I took a red pepper, some wilty rosemary and chives and a half corn cob left over from dinner yesterday. 5 mins in butter and oil then added a medium cauliflower, chopped, one medium potato, cubed, a small bundle of chopped french beans and a pint of milk. I brought it up to the boil then left to simmer for 30mins until potato and cauliflower were soft.

Blitz in a food processor/mash/stick blend until smooth. Season and serve with fresh bread