Cauliflower Soup with Fennel Croutons
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 1 medium onion, finely chopped
  • 2 medium yukon gold potatoes, chopped
  • 2 garlic cloves, finely chopped
  • 1 green bell pepper, diced
  • 2½ cups cauliflower florets, 1 inch pieces
  • 3 Tbs fennel fronds, chopped (plus more for garnish)
  • 2 Tbs sage, chopped
  • 3 Tbs. butter
  • 2 cups chicken stock
  • 1 cup whole milk
  • ½ cup Stilton cheese (plus extra for garnish)
  • ½ up half and half
  • salt and pepper to taste
fennel croutons
  • 2-3 cups cubed bread - like a large day old roll
  • 2 Tbs butter
  • Salt, pepper, fennel seed to taste
  1. Melt butter in soup pot.
  2. Add onion, potatoes, garlic, bell pepper, cauliflower and cook until the onion softens.
  3. Add chicken stock and milk, fennel fronds, and sage.
  4. Bring to simmer and simmer covered until cauliflower is soft. 20 minutes
  5. Puree soup.
  6. Return to soup pot and add Stilton, half and half, salt and pepper.
  7. Cook over low heat to melt cheese and blend flavors.
  1. Melt butter over medium heat and allow to brown but not burn.
  2. Turn heat very low and add chopped bread.
  3. Toss in butter and sprinkle with fennel seeds, salt, and pepper.
  4. Cook over low heat until crunchy, frequently tossing to prevent burning.
Recipe by Tasting Pour by Jade Helm at