Ingredients
- 2 C Chopped Celery
- 1 C Chopped Onion
- 1/4 C Chopped Parsley
- 1 Tbsp Minced garlic
- 1/2 C Butter
- 1 head Cauliflower , chopped (5 cups)
- 1 tsp Dried Thyme
- 1 C Heavy Cream
- 2 Tbsp Sherry or Brandy
- Dash Cayenne Pepper
- Dash Angostura Bitters
- 1/4 C Crumbled Stilton or other Blue Veined Cheese
- Chopped Parsley for Garnish
Servings: Quarts
Instructions
- In 5 qt Dutch oven or stockpot sauté celery, onion, parsley and garlic in 1/4 C butter until tender, about 5 minutes
- Add broth, cauliflower and thyme. Bring to a boil over high heat.
- Reduce heat, cover and simmer for 10 to 15 minutes or until cauliflower is tender.
- Puree vegetable and liquid in food processor about 3 cups at a time. Pour pureed mixture into bowl
- Heat 1/4 C butter in original Dutch oven until melted
- Stir in flour until smooth
- Add pureed mixture all at once
- Cook over medium heat until boiling, stirring constantly with wire whish.
- Stir in heavy cream, sherry or brandy, bitters and Stilton.
- Heat, stirring constantly just to boiling point
- When ready to serve, ladle each serving into soup bowl and garnish with a sprinkle of chopped parsley
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