Soup/Cream of Cauliflower Bleu Cheese soup

By latin1

Ingredients

• 1 medium head of cauliflower
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 2 clove garlics, minced
• 1/4 cup butter
• 5 cups chicken broth
• 1/3 cup white wine
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/8 tsp thyme
• 1/4 tsp marjoram
• 1/8 tsp tabasco
• 4 cups 1/2 and 1/2
• Roux
• 1/2 cup butter
• 1/2 cup flour
• 1 cup crumbled bleu cheese

Details

Servings 8

Preparation

Step 1

In 5 quart pan saute celery, onion and garlic in butter until tender. Stir in stock, cauliflower, white wine, lemon juice, Worcestershire sauce, thyme, marjoram and tabasco. Bring to a boil over high heat. Cover and simmer 15 minutes or until cauliflower is tender.

Stir in bleu cheese. Using blender, blend 3 cups vegetable mixture until pureed. Return to soup.

Stir in 1/2 and 1/2. Bring almost to a boil. Melt butter in small, heavy saucepan. Stir in 1/2 cup flour. Stir roux. Cook until mixture thickens, stirring constantly. Garnish with bacon.