Rummaging through the fridge I found a lump of cheese, wrapped tightly in clingfilm (thank GOD, think of the odour) yellowing on the edges and blue tufts sprouting up in many patches. I thought to myself, “I don’t remember this blue cheese, I know we have a Stilton but that’s with all the other cheeses in a paper bag”. Then it clicked, yep it’s that Peakland White Stilton that I brought home from work as I dropped a huge chunk on the floor.
.It wasn’t intentional.
I am that person. I’m not wasting it, there’s always a home for dropped sausage rolls, ciabattas and Peakland White Stilton Cheese. << What I’ve collected so far and I’m sure the list will grow longer.
A cheese that’s supposed to be a creamy soft white in colour is mild in flavour with a slight pepperiness you would get from a mature Blue cheese. It was destined to be made into a soup.
However the little bacteria suckers beat me, they’ve been feasting on it for a good while now…I’m going to leave them to it.
So here’s a quick and easy soup recipe to use up some cheese leftovers. I’m sure we all have a fridge full at his time of year, when you can’t bear the sight of any more cheese and crackers or cheese and a slither of Christmas cake. I’ve used Cropwell Bishop Stilton, but any blue cheese would work really well. For example, Gorgonzola, Roquefort, Harrogate blue, Yorkshire blue, I could go on and on (I do work in a deli with cheese!!) or even that white Stilton that was waiting rather too patiently. Just be sure to taste before you serve as some blues are much stronger so you might need less, and others are creamier and less piquant.
At this time of year, a soup is on the lunch menu weekly, preferably served with a slice of warm-in-the-centre sourdough from my local bakery and a big smattering of butter, or some rye toast (I like Biona rye), possibly a smear of hummus, perhaps even baked sweet potato wedges dipped in hummus. It makes the perfect satisfying lunch and you can rest in peace knowing there was a good amount of veggies thrown in the mix. I added a few large handfuls of spinach as I wanted to UP the veg quota, if you’d rather stick to the traditional, leave out the spinach all together and possibly use two heads of cauliflower, or to go along with the green thing use broccoli instead. Just make sure to add in those stalks, this is frugal feeding at its finest.
Cauliflower and Stilton soup
- 1 tbsp ghee or rapeseed oil
- 1 onion
- 1 large head of cauliflower (substitute broccoli or use a mixture of the two)
- Around 500ml-750ml of vegetable stock
- Salt and pepper
- A few large handfuls of spinach
- 50g Stilton (or any other blue cheese)
- Finely dice the onion and cook in the ghee in a large pan until softened. Up to 10 minutes.
- Whilst the onion is cooking, chop the cauliflower into florets and chop the stalk into small chunks.
- Before the 10 minutes is up, add the stalks to soften for a few minutes.
- Put the cauliflower florets in the pan and stir around then pour in the stock, start with 500ml you can add more later if it needs it. There’s nothing worse than thin soup.
- Bring to the boil then reduce to a low simmer and cook for 10 to 15 minutes with the lid ajar, until the cauliflower is soft and cooked through.
- Turn off the heat, add the spinach to the pan give it a good stir around and pop the lid on for a few minutes to let it wilt.
- Crumble the Stilton into the soup.
- Using either a stick blender or an upright blender (the latter will make a smoother soup, I used my Nutribullet in a couple of batches) blend until completely smooth adding extra stock/boiling water if necessary, until its at a consistency you like.
- Reheat slowly on the hob, stirring to prevent sticking on the bottom and serve in bowls with extra black pepper and a drizzle of extra virgin olive oil. Oh and some bread for dipping is obligatory.
Keep warm this winter, take a flask of soup to keep the shivers at bay.