Ingredients

Steps

• Sweat the shallots in butter until they become soft.
• Add the cauliflower florets and 1 litre of chicken stock to the pot.
• Cook the mixture until the cauliflower is soft.
• Incorporate the Stilton and double cream then bring the liquid nearly to a boil.
• Season the mixture and transfer it to a food processor.
• Strain the soup and serve in warmed bowls with parsley and crusty bread.