tablespoons unsalted butter
1 medium onion, finely chopped
ribs, strings removed, finely chopped
2 medium garlic cloves, minced
small head cauliflower, (about 2 pounds) cut into 1-inch florets
1/2 cup milk
2 teaspoons cornstarch
1/3 cup crumbled
1/2 cup light cream or half-and-half
1/4 teaspoon white
1/8 teaspoon salt
croutons and crumbled Stilton
Combine butter, onion, celery, garlic and cauliflower in a 3 1/2- to
4-quart heavy saucepan over moderate heat, stirring occasionally, until onion
and celery are softened, 8 to 10 minutes. Add broth and simmer, covered, until
cauliflower is very tender, about 25 minutes.
mixture in 2 batches in a blender until very smooth, then return to cleaned
saucepan and bring to a simmer.
Whisk together cornstarch and milk in a
small bowl until cornstarch is dissolved, then add to soup and simmer,
whisking, until soup is slightly thickened, 1 to 2 minutes.
cream, pepper, and salt and cook over low heat, whisking, until Stilton is
melted and soup is smooth, about 1 minute Garnish with croutons and crumbled