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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook onion, celery, and cauliflower in butter in a 3 1/2 or 4 quart heavy saucepan over moderate heat, stirring occasionally, until onion and celery are softened, 8-10 minutes. Add broth and 1 cup milk and simmer, covered, until cauliflower is very tender, about 25 minutes. | 2. Puree cauliflower mixture in two batches in a blender until very smooth (use caution when blending hot liquids), then return to cleaned saucepan and bring to a simmer. Whisk together cornstarch and remaining 2 tablespoons milk in a small bowl until cornstarch is dissolved, then add to soup and simmer, whisking, until soup is slightly thickened, 1-2 minutes. Add Stilton, cream, pepper, and salt and cook over low heat, whisking, until Stilton is melted and soup is smooth, about 1 minute. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
celery rib	2		chopped	-	-	-	-
cauliflower	1/2	cups	cut	13.375	2.659	1.0272	0.1498
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
milk	1	cup		148.84	11.6632	7.686	7.9788
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
stilton cheese	1/3	cup	crumbled	-	-	-	-
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
salt	1/8	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.