Stilton Cauliflower Soup

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

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.

Puree 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
s mall 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