Ingredients

• 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

Instructions

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.
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