Cauliflower Soup with Stilton

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Oh boy, this was good.

1 medium onion, finely chopped
2 celery ribs, (strings removed with a vegetable peeler? whatever haha), finely chopped
2 1/4 cups 1 inch florets cauliflower
3 tbsp unsalted butter
2 cups chicken stock (I think I used three - one can is nearly 3 cups)
1 cup whole milk
1/3 cup crumbled Stilton or other mild blue cheese
1/2 cup half-and-half
1/4 tsp salt
1/4 tsp ground pepper

Cook onion, celery and cauliflower in butter in a heavy saucepan over medium heat, stirring occasionally, until onion and celery are softened, about 8-10 minutes. Add stock and milk, bring to a simmer, covered, until cauliflower is very tender, about 25 minutes.

Puree cauliflower mixture in batches in a blender, or use a hand blender, until very smooth. Return to sauce pan, bring to simmer then add remaining ingredients and cook over low heat, whisking, until Stilton is melted and soup is smooth, about 1 to 2 minutes. Serve topped with croutons and crumbled Stilton.

- From Gourmet magazine

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