Cauliflower And Roquefort Soup

Ingredients

some flowerets
1/2 stick
1 onion
1 cauliflower
1 boiling potato
950 ml chicken broth
2 snipped chives
1/2 herbes de provence
1 few drops liquid pepper -seasoning
240 ml cream
2 egg yolks
2 armagnac
220 gr roquefort
575 gr peel

Instructions

but 1.5 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.