less than 30 mins
less than 10 mins
Sweat the shallots in butter until soft.
Add the cauliflower florets and the chicken stock.
Cook until cauliflower is soft.
Add the Stilton and the cream and bring nearly to the boil
Season and remove to a food processor.
Strain the soup, garnish with parsley leaves and serve in a warmed bowl with crusty bread.