Active time: 25 min Start to finish: 1 hr

　　

Ingredients

Makes about 4 1/2 cups or 4 servings

　　1 medium onion, finely chopped

　　2 celery ribs, strings removed with a vegetable peeler and ribs finely chopped

　　1/2 lb cauliflower, cut into 1-inch florets (2 1/4 cups)

　　3 tablespoons unsalted butter

　　2 cups chicken broth

　　1 cup plus 2 tablespoons whole milk

　　1 teaspoon cornstarch

　　1/3 cup crumbled Stilton cheese (2 oz)

　　1/2 cup light cream or half-and-half

　　1/4 teaspoon white pepper

　　1/8 teaspoon salt

　　Garnish: croutons and crumbled Stilton

　　

Step 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. Add broth and 1 cup milk and simmer, covered, until cauliflower is very tender, about 25 minutes.

　　

Step 2

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. 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. Add Stilton, cream, pepper, and salt and cook over low heat, whisking, until Stilton is melted and soup is smooth, about 1 minute

　　Cooks' note:

　　• Soup can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderate heat, stirring.