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