Chef's Own Recipe
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Winter - Cauliflower and Stilton Soup
Ingredients
100g Blue Cheese (English Stilton)
1.5l stock
600ml cream
Salt and white pepper
Method
Trim the cauliflower, discard the stem and leaves. Place the cauliflower in an
appropriately sized pan. Cover with stock. Bring to the boil then reduce to a
simmer for approximately 80 mins (or until very soft), when the liquid should
have reduced a little.
Add the cream and break the blue cheese up into the mixture.
Blend the mixture until very smooth and return it to the pan.. Cook-for a
further 10-15 mins on very low heat stirring frequently. Season to taste. Enjoy
with crusty bread and friends and a bottle of Annapurna Estate 2005 Chardonnay.
Note:
Any blue cheese can be used but the firmer ones seem to work the best. The
cheese should be a background flavour. The amount is an estimate so add as
little or as much as you like, to taste.
Chef Will Greene
ANNAPURNA ESTATE CAFÉ |
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