2 TBS butter
1 onion, shopped
2 ribs of celery, diced
1 large cauliflower, coarsely chopped
4 1/2 C water and 1/2 C dry white wine
1 C crumbled Stilton or French Blue Cheese, divided
1/2 C grated Cheddar
1 C heavy cream
1/4 C fresh chopped herbs, (chives, parsley, tarragon, oregano)
In a saute pan, over medium heat:
saute about 10 minutes
Add celery for another 2 - 3 minutes.
Transfer to a 7 quart slow cooker
Add cauliflower and water and wine.
Cover and cook on low for 4 hours. (cauliflower should be tender)
Use an immersion stick blender and puree the soup until creamy smooth.
Stir in 1/2 C of the Stilton Cheese, Cheddar and Heavy Cream.
Salt to taste.
Serve soup garnished with remaining cheese and herbs.
Peace in the Kitchen!