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Cauliflower/Roquefort Soup

4 tbsp (1/2 stick) butter
1 med onion, chopped
1 med cauliflower
1 lg boiling potato
1 qt chicken broth
2 tbsp snipped chives
1/2 tsp herbes de provence
few drops liquid pepper, seasoning
1 c heavy cream
2 egg yolks, room temperature
2 tbsp armagnac
1/2 lb roquefort, crumbled
chives for garnish

Melt butter in large, heavy Dutch oven over moderately high heat
and saute onion for 1 minute; cover; sweat for 10 minutes. Meanwhile,
halve and core the cauliflower. Reserve some flowerets and chop
remainder to total about 6 cups. Peel and dice potato. Add
cauliflower and potato to Dutch oven; cook, stirring, for 1 minute.
Add chicken broth, chives, Herbes de Provence and red pepper
seasoning. Bring to boil; cover; lower heat and simmer for 10
minutes, or until vegetables are just tender. Cool slightly. Puree
all but 1 1/2 cups mixture in food processor or blender in batches;
return to pan. In a small bowl, blend cream, yolks and Armagnac;
add 1 cup of the hot soup, beating constantly with wire whip. Return
to pan; add half of crumbled Roquefort. Heat very slowly, stirring
constantly, until cheese melts and soup thickens slightly. Do not
allow soup to boil. Garnish soup with reserved cauliflowerets,
crumbled Roquefort and chives.

Makes 4 to 6 servings.


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