*  Exported from  MasterCook II  *
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Cheese/Eggs
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tbsp          (1/2 stick) butter
    1      med           Onion -- chopped
    1      med           Cauliflower
    1      lg            Boiling potato
    1      qt            Chicken broth
    2      tbsp          Snipped chives
      1/2  tsp           Herbes de Provence
                         Few drops liquid pepper -- seasoning
    1      c             Heavy cream
    2                    Egg yolks -- room temperature
    2      tbsp          Armagnac
      1/2  lb            Roquefort -- crumbled
 >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.