Cauliflower Blue Cheese Soup

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From asparagus to zucchini, a guide to cooking farm fresh seasonal produce.

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Steps

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Slowly cook leeks in butter until tender.

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Add cauliflower and stock.

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Simmer until very tender , 12-15 minutes.

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Puree.

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Add half-and-half and half of the tarragon.

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Simmer 3-4 minutes.

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Stir in half the cheese , salt and pepper.

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Serve with more blue cheese and tarragon on top.

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Ingredients

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butter, leek, cauliflower, chicken, half-and-half, fresh tarragon, blue cheese, salt and pepper