Categories: Soups/stews, Cheese/eggs, Vegetables 
      Yield: 4 servings 
  
      4 tb (1/2 stick) butter                       Few drops liquid pepper 
      1 md Onion, chopped                           -seasoning 
      1 md Cauliflower                         1 c  Heavy cream 
      1 lg Boiling potato                      2    Egg yolks, room temperature 
      1 qt Chicken broth                       2 tb Armagnac 
      2 tb Snipped chives                    1/2 lb Roquefort, crumbled 
    1/2 ts Herbes de Provence              
  
  From Food and Wines of France, Inc. 
   
  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. 
   
  Posted by Alison Meyer. Courtesy of Fred Peters.