Stilton Cauliflower Soup

Ingredients

• 0.5 lb cauliflower cut into 1-inch florets (2 1/4 cups)
• 2  celery stalks with a vegetable peeler and ribs finely chopped
• 2 cups chicken broth 
• 1 teaspoon cornstarch 
• 0.5 cup cream light
• 1 medium onion finely chopped
• 0.1 teaspoon salt 
• 4 servings coarsely stilton cheese crumbled
• 2 oz coarsely stilton cheese crumbled
• 3 tablespoons butter unsalted
• 0.3 teaspoon pepper white
• 1 cup milk whole

Equipment

• bowl
• sauce pan
• whisk
• blender

Directions

1. Cook onion, celery, and cauliflower in butter in a 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion and celery are softened, 8 to 10 minutes.
2. Add broth and 1 cup milk and simmer, covered, until cauliflower is very tender, about 25 minutes.
3. Purée cauliflower mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids), then return to cleaned saucepan and bring to a simmer.
4. 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 to 2 minutes.
5. Add Stilton, cream, pepper, and salt and cook over low heat, whisking, until Stilton is melted and soup is smooth, about 1 minute
6. • Soup can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderate heat, stirring.