Cauliflower and blue cheese soup?

Question

I really like it and Ive had it at restaurants, but how do you make it?
Id like a receipe please.

Answer 1

Blue Cheese And Cauliflower Soup

tablespoon butter
1 medium onion -- diced
1 small cauliflower
4 cups chicken broth
4 ounces crumbled bleu cheese

Serve this simple, rich soup with French-style bread. This recipe is
also tasty when broccoli is substituted for the cauliflower.

Melt the butter in a soup pot. Add the onion and cook until just
soft. Break off the "florets" of cauliflower into small pieces.
Discard the stems. Add the cauliflower and broth to the pan. Bring
to a boil. Reduce the heat and simmer for 20 minutes (or until the
cauliflower is very soft). Allow to cool slightly. Carefully add the
mixture to a blender or food processor (in small batches) and puree
until smooth. Return to the pan. Whisk in the cheese (over low
flame) until blended. Serve immediately.

Freeze after cooled -- and thaw in fridge in a normal manner.

Answer 2

Serves 4
Ingredients:
1 tablespoon Butter
1 medium Onion, diced
1 small Cauliflower
4 cups Chicken broth
4 ounces Blue cheese, crumbled


Directions:

Melt the butter in a soup pot. Add the onion and cook until just soft. Break off the "florets" of cauliflower into small pieces. Discard the stems. Add the cauliflower and broth to the pan. Bring to a boil. Reduce the heat and simmer for 20 mins (or until the cauliflower is very soft).

Allow cooling slightly. Carefully add the mixture to a blender or food processor (in small batches) and puree until smooth. Return to the pan. Whisk in the cheese (over low flame) until blended. Serve immediately.

This recipe for Blue Cheese And Cauliflower Soup serves/makes 4

Answer 3

Cream Of Cauliflower Blue Cheese Soup
• 2 stalks celery; coarsely -chopped • 1 lg onion; coarsely chopped • 2 cloves garlic; minced • 1 Tbsp olive oil • 5 cups chicken stock • 1head cauliflower; coarsely -chopped • 1/3 cup white wine • 1 Tbsp lemon juice • 1 ts Worcestershire sauce • 1/2 ts dried thyme • 1 pn dried marjoram • 1/8 ts hot pepper sauce • 1 c crumbled blue cheese; about 4 oz • 2 1/2 c 1% low-fat milk; to 4 cups • 1/2 c instant blending flour • Crumble blue cheese to serve (optional)
In Dutch oven, saute the celery, onion and garlic in the oil. Stir in the stock, cauliflower, wine, lemon juice, Worcestershire, thyme, marjoram and hot pepper sauce. Bring to boiling over high heat, reduce heat. Cover and simmer 15 minutes or till cauliflower is tender.
Remove half the vegetables and puree the remaining in the pot with a stick blender or puree the removed vegetables in a blender or food processor. Stir the vegetables back into the pot. Stir in blue cheese. Whisk or stir the flour into the pot. Stir in the milk.
Bring almost to boiling. Reduce the heat, cook and stir until thickened. Thin with additional milk if desired.
To serve, ladle the soup into warm soup bowls. Sprinkle each portion with crumbled blue cheese and serve immediately.

Answer 4

If memory serves correct, Baxters make a cauliflower and stilton soup if that's any help. I haven't seen it recently, but then again I haven't been shopping recently, but scour the supermarket shelves and you may be pleasantly surprised.

Answer 5

Blitz the ingredients in a blender together with chicken stock, and small shallot. Serve with heated croissants then die and go to heaven XX Enjoy

Answer 6

I have had that before and it is very tasty. I do not have a family recipe but there are a tonne of web recipes for it:

http://uk.search.yahoo.com/search?ei=utf-8&fr=slv8-msgr&p=Cauliflower%20and%20blue%20cheese%20soup

Answer 7

Try Cullen Skink! YUUUUUUUUUUUUUUUUMMM

Answer 8

dont bother you will be farting like a good un.

Answer 9

eeew! GROSS those 2 soups are both n-a-s-t-y

Answer 10

try http://www.allrecipes.com