2 to 3 tablespoons butter
1 cup chopped leeks
5 to 6 cups chopped cauliflower
3 to 3 1/2 cups chicken or vegetable stock
1/2 cup half-and-half
2 to 3 tablespoons chopped fresh tarragon, divided
5 to 6 ounces crumbled bleu cheese, divided
Salt and white pepper to taste
Slowly cook leeks in butter until tender. Add cauliflower and stock; simmer until very tender, 12 to 15 minutes. Puree. Add half-and-half, and half the tarragon. Simmer 3 to 4 minutes. Stir in half the cheese, salt and pepper. Serve with more bleu cheese and tarragon on top.
From “From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2004.