Stilton Cauliflower Soup

• 1 medium onion, finely chopped
• 2 celery ribs (strings removed and finely chopped)
• 12 lb cauliflower, cut into 1-inch florets (about 2 1/4 cups)
• 3 tablespoons unsalted butter
• 2 cups chicken broth
• 1 cup whole milk (plus 2 tbsp.)
• 1 teaspoon cornstarch
• 13 cup Stilton cheese, crumbled (2 oz.)
• 12 cup light cream (or half and half)
• 14 teaspoon white pepper
• 18 teaspoon salt

1. Cook onion, celery, and cauliflower in butter in a 3 1/2 or 4 quart heavy saucepan over moderate heat, stirring occasionally, until onion and celery are softened, 8-10 minutes.
2. Add broth and 1 cup milk and simmer, covered, until cauliflower is very tender, about 25 minutes.
3. Puree cauliflower mixture in two 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, 1-2 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.

onion, celery, cauliflower, unsalted butter, chicken broth, milk, cornstarch, stilton cheese, light cream, white pepper, salt

Taken from www.food.com/recipe/stilton-cauliflower-soup-482193 (may not work)